Ingreadient :

• 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.)
• ⅓ 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
• ⅓ cup chopped fresh dill
• Crusty bread, for serving

Direction :

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.