One-Pan Butter–Poached Shrimp and Spring Vegetables

Name: One-Pan Butter–Poached Shrimp and Spring Vegetables
Ingredients: 1 1⁄2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 4 , garlic cloves, sliced thin; 1 1⁄4 teaspoons, table salt, divided; 1⁄2 teaspoon, pepper, divided; 1⁄4 teaspoon, red pepper flakes; 12 tablespoons, unsalted butter, cut into 12 pieces and chilled, divided; 1 , shallot, sliced thin; 8 ounces, radishes, trimmed, halved if large, and sliced 1⁄4 inch thick; 8 ounces, sugar snap peas, strings removed, trimmed, and sliced thin on bias; 3 tablespoons, water; 1 teaspoon, grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; 2 tablespoons, minced fresh dill

Main Courses
Vegetables
Fish & Seafood
Easter

By Jessica Rudolph ･ Appears in Cook's Country April/May 2024

Cooking shrimp in a creamy butter sauce makes them sweet and plump.

SERVES 4

TIME 1 hour

One-Pan Butter–Poached Shrimp and Spring Vegetables

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