These Sautéed Sugar Snap Peas are the spring side dish that earns its spot on the table every single time. Fresh snap peas get tossed in a skillet with a softened shallot and rich, melted butter, then finished with lemon zest, lemon juice, and fresh parsley, all in under 15 minutes! They come out bright green, beautifully glossy, and just tender enough to pull apart while still holding that satisfying snap. Simple ingredients, a quick technique, and a result that makes everyone at the table ask what you put in them. 😉
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
This Sugar Snap Peas Recipe Is Bright, Buttery, and Gone Before Anything Else😉
Snap peas are one of the most underrated vegetables out there. They end up as an afterthought in stir-fries, get tossed raw into salads, and rarely get the chance to shine on their own.
Chamere has always been the pea enthusiast in this house. I was firmly in the "they're fine" camp until this recipe. Turns out all snap peas needed was a hot pan, good butter, and someone to actually pay attention to them for 15 minutes. 😂
We use shallots in this recipe instead of our usual garlic. It's a really nice addition that adds a savory, mellow sweetness that doesn't compete with the lemon.
These are such a delicious and easy spring side to so many main courses, chicken, pork, fish, or whatever you want.
🫛Ingredients for Sautéed Snap Peas with Lemon Butter
You only need a handful of things here. Sweet snap peas and good butter do most of the work.
How to Sauté Sugar Snap Peas ✨
This whole thing comes together in about 15 minutes. Just make sure not to walk away from the pan!
🫛Start by rinsing the snap peas and removing the strings: Snap the stem end and pull down along the straight seam - they come right off with a little practice. It only takes a couple of minutes and makes a real difference in texture once they're cooked.
- Step 1: In a large skillet over medium heat, melt the butter. Once it's melted and starting to foam, add the shallot with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 2 minutes.
🧈 We use Plugrà European-style butter here, the official butter partner for our website. 😊The higher butterfat content genuinely shows up in how glossy and rich the finished peas look. In a recipe this simple, good butter makes a huge difference!
- Step 2: Add the snap peas with salt.
Toss to coat them in the butter. Sauté for 2-3 minutes, stirring occasionally, until they're bright green, glossy, and just tender but still crisp.
💡 Pull them while they still have a little bite. They'll keep cooking slightly from the residual heat in the pan. Overcooked snap peas go dull and soft fast, so when in doubt, get them off the heat a little early.
- Step 3: Remove the pan from the heat, and add the lemon zest.
Then squeeze in the fresh lemon juice.
🍋 The lemon goes in off the heat on purpose - it keeps that fresh, bright citrus flavor from cooking away. You want it to hit right at the end so every bite has that clean pop.
- Step 4: Add black pepper and optional fresh parsley.
Toss to combine, and adjust seasonings.
Pile these alongside your main and serve right away while they're still vibrant and glossy. They're the kind of side that disappears before anything else on the table does. 🌿
These snap peas are the perfect pairing for our creamy chicken and leeks with dill cream sauce. You can see them right there in the bowl! They're also gorgeous alongside our slow cooker prime rib for an Easter spread, or serve with buttermilk mashed potatoes and three spring sides together -stovetop honey butter glazed carrots and brown butter roasted radishes included - for a full spring table. 🌿
🌟Leave a Review!
If you make this Lemon Butter Sugar Snap Peas recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Sauteed Sugar Snap Peas Recipe with Shallots & Lemon Butter
Ingredients
- 4 tablespoons butter
- 1 medium shallot finely minced
- 1 teaspoon kosher salt we use Diamond Crystal so about 1 teaspoon per pound, see notes
- 1 pound sugar snap peas strings removed
- 2 tablespoons fresh lemon juice the juice of about 1 lemon
- 1 tablespoon lemon zest the zest of 1 lemon
- 2 tablespoons parsley roughly chopped and optonal
- Fresh cracked black pepper to taste
Instructions
Prep the snap peas
- Rinse the sugar snap peas and remove the strings by snapping the stem end and pulling down along the straight seam.
Sauté
- In a large skillet over medium heat, melt the butter. Add the shallot with salt and cook, stirring occasionally, until softened and translucent, about 2 minutes.4 tablespoons butter, 1 medium shallot, 1 teaspoon kosher salt
- Add the sugar snap peas and toss to coat in the butter. Sauté for 2-3 minutes, stirring occasionally, until bright green, glossy, and just tender but still crisp.1 pound sugar snap peas
- Remove from heat. Add the lemon juice, lemon zest, and fresh parsley. Season with salt and pepper. Toss once more and serve immediately.2 tablespoons fresh lemon juice, 2 tablespoons parsley, Fresh cracked black pepper, 1 tablespoon lemon zest
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Don't skip the strings: Pull the string along the straight seam before cooking - it only takes a couple of minutes and makes a big difference in texture.
- Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, use about half as much since they're saltier by volume.
- Keep the snap: 2-3 minutes is all you need. Pull them off the heat while they still have a little bite - they'll continue cooking slightly from the residual heat.
- Make it ahead: Snap peas can be prepped (strings removed) up to a day ahead and stored in the fridge. Cook right before serving for the best color and texture.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a small pat of butter.
- Serve with: Creamy chicken with leeks and dill cream sauce for the perfect spring dinner, this slow cooker prime rib for Easter, or any braised or roasted main.
Comments
No Comments