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Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped shallots; cook, stirring often, until fragrant, about 1 minute.
Add halved Brussels sprouts and 2 tablespoons water. Cover and cook, stirring occasionally and adding 1 tablespoon water at a time as needed to prevent burning, until bright green and tender, 5 to 8 minutes.
Stir in chopped garlic and the remaining 1 teaspoon oil. Cook, uncovered and stirring constantly, until fragrant, about 30 seconds. Transfer the mixture to a medium heatproof bowl. Wipe the skillet clean.
Combine 8 ounces pasta, 2½ cups broth and the remaining 1½ cups water in the skillet. Cover and bring to a boil over high heat. Boil, covered, stirring occasionally, until the pasta is al dente and the liquid is nearly absorbed, about 12 minutes.
Stir in 1⅔ cups Asiago, ¾ cup cream, ⅛ teaspoon crushed red pepper and ⅛ teaspoon salt. Cook, stirring constantly, until the sauce thickens, 2 to 4 minutes.
Remove from heat and return the Brussels sprouts mixture to the skillet. Using tongs, toss to coat evenly. Sprinkle with 2 tablespoons basil. Garnish with additional crushed red pepper and/or Asiago, if desired.