Kosher salt and freshly ground black pepper, to taste
1 ¼cupsfrozen English peas, thawed
2tablespoonschopped fresh dill
2tablespoonschopped fresh chives
2teaspoonsfreshly squeezed lemon juice
2teaspoonslemon zest
Instructions
Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in peas until heated through, about 1-2 minutes.