Buttery Shrimp with Peas and Potatoes
Buttery Shrimp with Peas and Potatoes
This one-pan shrimp dish is fast, fresh, and full of flavor. Baby potatoes, sweet peas, and tender shrimp simmer in a buttery broth enhanced with white wine, cream, and fresh dill. Serve it with crusty bread to soak up every drop of the rich, silky sauce.
Active Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients
- 5 cups water
- 2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
- 8 oz baby gold potatoes, sliced into ¼-inch rounds (about 1¾ cups)
- 8 oz shelled fresh or frozen English peas (about 1½ cups)
- ¼ cup unsalted butter
- ¼ cup extra-virgin olive oil
- 1 medium shallot, finely chopped (about ⅓ cup)
- 1 medium Fresno chile, stemmed, seeded if desired, and finely chopped (about 2 tbsp)
- 4 garlic cloves, finely chopped (about 4 tsp)
- ⅓ cup dry white wine
- 12 oz large shrimp, peeled, deveined, and tails left on
- ¼ tsp black pepper, plus more to taste
- 1 cup low-sodium chicken broth
- ¼ cup heavy cream
- ⅓ cup chopped fresh dill
- Crusty bread, for serving
Method
1. Blanch the vegetables
In a large skillet, bring 5 cups of water to a boil over medium-high heat. Stir in 2 tablespoons of salt. Add the sliced potatoes and cook, stirring occasionally, until just tender, about 5–7 minutes. Use a slotted spoon to transfer potatoes to a plate.
Add the peas to the same boiling water and cook until bright green and crisp-tender, about 2–3 minutes. Drain the peas in a colander and rinse under cold water until cool, about 15 seconds. Set aside.
2. Start the base
Wipe the skillet dry. Melt the butter and olive oil over medium-high heat. Add the shallot, chile, garlic, and ½ teaspoon salt. Cook, stirring frequently, until the mixture is softened and fragrant, about 2–3 minutes.
3. Deglaze and cook the shrimp
Add the white wine and simmer until nearly evaporated, about 2 minutes. Arrange the shrimp in a single layer in the skillet. Season with black pepper and the remaining ½ teaspoon salt. Cook without stirring for about 2 minutes, until shrimp are partly opaque.
4. Finish the dish
Flip the shrimp and immediately add the chicken broth and reserved potatoes. Simmer over medium-high heat, stirring occasionally, until shrimp are nearly cooked through, about 1 minute. Stir in the peas and heavy cream; cook just until warmed through, about 30 seconds. Remove from heat.
5. Serve
Taste and adjust seasoning with additional salt and pepper as needed. Sprinkle with fresh dill and serve with crusty bread for dipping.
Tips
- Baby gold or fingerling potatoes work best for even slicing and fast cooking.
- For a milder dish, omit the chile or substitute with a pinch of red pepper flakes.
- Frozen peas can be used without thawing — just rinse briefly before adding to the skillet.