1. Heat oil in 12” skillet over medium-high heat

2. Add Brussels sprouts, shallots, 1/2 tsp salt, and 1/4 tsp pepper; cook until sprouts begin to soften, 3-5 minutes.

3. Stir in broth and cream, cover, and simmer until sprouts are tender, about 3 minutes

4. Remove from heat, stir in peas, cover, and let sit until heated through, about 2 minutes.

5. Meanwhile, bring 4 quarts of water to boil in a large pot; add pasta and 1tbsp salt and cook, stirring often, until al denote. Reserve 1/2 cup cooking water, drain, and return to pot.

6. Stir in Brussels sprouts mixture and Parmesan and toss to combine.

7. Season with salt and pepper to taste; add reserved cooking water as necessary to adjust consistency.

8. Serve with extra Parmesan.