Sauteed Sugar Snap Peas Recipe with Shallots & Lemon Butter

Close-up of buttery sautéed sugar snap peas with shallots and parsley in a brown bowl.

Sauteed Sugar Snap Peas Recipe with Shallots & Lemon Butter

These sautéed sugar snap peas come together in about 15 minutes and might just be the prettiest side dish on the table. Fresh snap peas get tossed in a pan with butter and a softened shallot, then finished with lemon zest, lemon juice, and fresh parsley. The key is keeping the heat quick so the peas stay bright green and snappy — no mushiness here. Simple enough for a weeknight, gorgeous enough for a dinner party.

Prep Time8

Cook Time7

Total Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: -6 as a side

Calories: 156kcal

Author: Briana

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

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.

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