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.