Pan-Seared Shrimp with Spring Peas and Garlic Toast
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2 cupsfrozen peas
- 4 clovesgarlic
- 3 tablespoonsunsalted butter
- 2 tablespoonsolive oil
- 1lemon
- ·salt
- ·black pepper
- 4 slicescrusty bread
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 garlic cloves.
- 03
Cut 1 lemon into wedges.
Method
- 01
Pat the shrimp dry with paper towels and season with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bread slices and toast until golden, 1–2 minutes per side. Transfer to a plate and rub with 1 cut garlic clove. Set aside.
- 03
Return skillet to medium-high heat with the remaining 1 tablespoon olive oil. Once shimmering, add shrimp and cook 2–3 minutes per side until pink and cooked through. Transfer to the plate with toast.
- 04
Reduce heat to medium. Add 2 tablespoons butter and the remaining minced garlic to the pan. Cook 30 seconds until fragrant.
- 05
Add frozen peas and cook 3–4 minutes, stirring occasionally, until warmed through and bright green. Season with salt and pepper to taste.
- 06
Stir in the remaining 1 tablespoon butter and a squeeze of lemon juice. Return shrimp to the pan and toss gently to coat.
- 07
Divide shrimp and peas among bowls or plates. Serve with garlic toast on the side, with lemon wedges for squeezing.
Spice Tips
For a kick, add 1/4 teaspoon red pepper flakes to the garlic butter. A pinch of smoked paprika brings depth. Fresh herbs like tarragon or dill scattered over the finished dish add brightness.