Spicy & bright Brussels sprouts pasta

For ➋-➌
fine sea salt
200-300 g Brussels sprouts 
5 garlic cloves 
1 shallot (optional) 
200 g orecchiette pasta 
1 tbs extra-virgin olive oil 
1 tbs butter 
zest of 1 lemon 
½ ts crushed red pepper flakes 
80-90 g grated Romano cheese 

Bring a large pot of generously salted water to a boil.
Meanwhile, chop the Brussels sprouts into ribbons. Transfer the shredded sprouts to a bowl and set aside. Slice the garlic and the shallot, if using, into half-moons. When the pasta water is boiling, add the orecchiette and cook according to the package instructions until the pasta is al dente. 
While the pasta is cooking, in a large skillet over medium heat, warm the olive oil and melt the butter. Add the garlic and shallot and sauté until fragrant, about 1 m. Add the Brussels sprouts and stir to combine. Season to taste with salt. Cover memove the lid and stir the vegetables—you should see some browning and the Brussels sprouts should be bright green and just tender. Reduce the heat to low, add the lemon zest and red pepper flakes, stir and cook until the pasta is done, about 4 m more. When the pasta is done, use a strainer or slotted spoon to transfer it directly into the pan with the vegetables. (Reserve the pasta water.) 
Stir to combine, then add 40-45 g of the grated Romano and 12 cl or so of the pasta cooking water. Stir briskly, adding more of the Romano and loosening with more pasta water as needed, up to 16 cl, until the pasta is loose and saucy. 
Taste and adjust the seasoning with more lemon zest, red pepper flakes or Romano. 
Top with a bit more Romano before serving.