Garlic Shrimp and Peas

Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Serve with crusty bread or pasta. SO SO GOOD!

That pool of buttery, garlicky, lemony goodness. Yes, yes, yes. I am here for all of this.

Not to mention using the leftover wine for serving. We don’t let anything go to waste here.

This also comes together very quickly in one pan in less than 30 minutes start to finish.

And you can serve with crusty bread as an appetizer or tossed with bucatini for a wholesome meal. You really can’t lose with either option.

Garlic Shrimp and Peas

Yield: 4 servings

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Serve with crusty bread or pasta. SO SO GOOD!

5.00 stars (4 ratings)

Print Recipe

appetizer

Garlic Shrimp and Peas

15 minutes10 minutes

Chungah Rhee

Ingredients:

• 6 tablespoons unsalted butter, cubed
• 3 cloves garlic, minced
• 1 large shallot, diced
• 1/3 cup dry white wine
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1 1/4 cups frozen English peas, thawed
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons lemon zest

Directions:

1. Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
2. Stir in wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
3. 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.
4. Stir in dill chives, lemon juice and lemon zest.
5. Serve immediately.

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