Buttery Shrimp with Peas and Potatoes


Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream. 

Buttery Shrimp with Peas and Potatoes
Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Active Time:
30 mins
Total Time:
30 mins


  • 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.)

  • 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

  • cup chopped fresh dill

  • Crusty bread, for serving


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

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

  3. Add shrimp to skillet in a single layer; sprinkle with black pepper and remaining 1/2 teaspoon salt. Cook, undisturbed, until shrimp are partially opaque, about 2 minutes. Flip shrimp, and immediately add broth and potatoes to skillet. Bring to a simmer over medium-high; simmer, stirring occasionally, until shrimp are almost cooked through, about 1 minute. Add peas and cream; 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.

Suggested Pairing

Crisp, steely California Chardonnay: Balletto Vineyards Teresa's Unoaked

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