Buttery Shrimp with Peas and Potatoes

When it comes to meals that bring warmth, comfort, and elegance to the table, this buttery shrimp dish with peas and potatoes hits all the right notes. It’s a celebration of fresh, simple ingredients coming together to create something truly extraordinary. Tender shrimp, vibrant peas, and creamy potatoes mingle in a rich, buttery sauce elevated by a hint of white wine, fragrant garlic, and fresh dill. Whether you’re hosting a dinner party or treating yourself to a quiet evening in, this dish pairs beautifully with crusty bread and a glass of your favorite dry white wine. Ready to dive in? Let’s get cooking.

INGREDIENTS

5 cups water
2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste
8 ounces baby gold potatoes, cut into 1/4-inch-thick slices (about 1 3/4 cups)
8 ounces shelled fresh or frozen English peas (about 1 1/2 cups)
¼ cup unsalted butter
¼ cup extra-virgin olive oil
1 medium shallot, finely chopped (about 1/3 cup)
1 medium-size fresh Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 Tbsp.)
4 medium garlic cloves, finely chopped (about 4 tsp.)
⅓ cup dry white wine
12 ounces peeled and deveined tail-on raw large shrimp
¼ teaspoon black pepper, plus more to taste
1 cup lower-sodium chicken broth
¼ cup heavy cream
⅓ cup chopped fresh dill
Crusty bread, for serving

STEPS:

Bring 5 cups of water to a boil in a 12-inch skillet over medium-high heat. Stir in 2 tablespoons of salt. Add the potatoes and cook, stirring occasionally, until they are barely tender, about 5 to 7 minutes. Using a slotted spoon, transfer the potatoes to a plate. Add the peas to the boiling water and cook, stirring occasionally, until crisp-tender, about 2 to 3 minutes. Remove the skillet from heat, drain the peas in a colander, and rinse them under cold water until cool to the touch, about 15 seconds. Set aside.

Wipe the skillet dry using paper towels. Add the butter and oil to the skillet and cook over medium-high heat until the butter is melted. Add the shallot, chile, garlic, and 1/2 teaspoon of salt. Cook, stirring often, until the mixture is fragrant and softened, about 2 to 3 minutes. Add the wine and cook, stirring occasionally, until it is almost completely reduced, about 2 minutes.

Arrange the shrimp in a single layer in the skillet and sprinkle with black pepper and the remaining 1/2 teaspoon of salt. Cook, undisturbed, until the shrimp are partially opaque, about 2 minutes. Flip the shrimp and immediately add the broth and potatoes to the skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the shrimp are almost cooked through, about 1 minute. Add the peas and cream and cook, stirring occasionally, until heated through, about 30 seconds. Remove from heat. Season with additional salt and black pepper to taste, sprinkle with dill, and serve with crusty bread.