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A quick stovetop pea recipe made with frozen peas and soft sautéed shallots — an easy weeknight side that comes together fast.
Recipe at a Glance
What You’ll Need
Olive oil, butter, shallots, frozen peas, kosher salt, black pepper, parsley, lemon zest (optional).
Flavor Profile
Sweet, tender peas with buttery richness and lightly caramelized shallots. Bright, clean, and fresh.
Difficulty Level
Easy — quick stovetop side with minimal prep.
Equipment Needed
Large skillet, wooden spoon, knife, cutting board, zester (if using lemon).
Top Tip
The best way to cook frozen peas is to add them straight from the freezer and heat gently until just tender — they stay bright and never turn mushy.
Time-Saving Tips
Use pre-sliced shallots or frozen chopped onions to skip the knife work.
Ingredient Swaps
No parsley? Try dill or mint for a different fresh finish.
In the Test Kitchen
I’ve tested plenty of simple pea recipes over the years, and learning how to cook frozen peas properly makes all the difference. Too much heat dulls their color and softens them, while too little fat leaves them tasting flat. I also ran into batches where the shallots browned before they softened, which gave the peas a sharper flavor than they should have. Once I slowed things down and balanced the butter with a little olive oil, the shallots softened evenly, and the peas warmed through without losing their bright, fresh look.
This gentle approach is the same one I rely on in my Sautéed Mushrooms, where a slower cook builds deeper flavor without over-browning. And if you love simple sides that let the ingredients shine, my Garlic Roasted Green Beans are another easy option that stays vibrant with very little effort.
Ingredient Notes
Peas & Aromatics
Best Choice
Frozen green peas (20-ounce bag), fresh shallots thinly sliced, and flat-leaf parsley for the cleanest, brightest flavor.
Substitutions
Use a small yellow onion in place of shallots; frozen chopped parsley works in a pinch.
Fats
Best Choice
Unsalted butter plus a little olive oil for a glossy, flavorful finish.
Substitutions
Salted butter works—just reduce added salt slightly; avocado oil can replace olive oil.
Seasoning
Best Choice
Kosher salt and freshly ground black pepper for balanced seasoning.
Substitutions
Sea salt works; use table salt sparingly since it’s finer.
Finishing Touch
Best Choice
Fresh lemon zest for brightness (optional).
Substitutions
A small squeeze of lemon juice adds the same lift, just with a touch more acidity.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How to Cook Frozen Peas (Stovetop Method)
1
Sauté the Shallots
In a large skillet, Melt one tablespoon of butter with a drizzle of olive oil over medium heat. In go the thinly sliced shallots. Let them cook for about five to seven minutes, stirring now and then, until they’re soft, golden, and just a little caramelized.
2
Add the Peas and Season
Next, pour in the frozen peas (no thawing needed — this is key for learning how to cook frozen peas without losing texture), then season with salt, pepper, and chopped parsley. Sprinkle in some kosher salt and a few cracks of black pepper. Stir gently and let the peas cook for about four to six minutes, just until they’re hot all the way through but still bright green and tender.
3
Finish with Butter and Brightness
To finish, Stir in the last tablespoon of butter so everything gets that glossy, buttery coating. For a little extra pop, I’ll grate in 2 teaspoons of lemon zest. And that’s it—Buttered Peas with Shallots, a quick, no-fuss side dish that’s fresh, simple, and so good with just about anything.
Perfect Pairings
Recipe
Buttered Peas with Shallots
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 2 shallots (thinly sliced)
- 20 oz frozen green peas ( (about 4 cups))
- ½ teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon zest (optional, for a bright twist)
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the sliced shallots and sauté for 5–7 minutes until soft, golden, and slightly caramelized. Stir occasionally so they don’t brown too fast.
- Stir in the frozen peas (no need to thaw) and parsley. Sprinkle in the salt and pepper, and cook for 4–6 minutes, stirring gently, until the peas are heated through and tender but still bright green.
- Add the remaining tablespoon of butter and stir until melted and everything looks glossy and coated. If using, stir in the lemon zest.
Tips
Erren’s Top Tips
- Use medium heat for shallots. Too hot and they’ll burn instead of caramelize. Patience brings out their natural sweetness.
- Don’t thaw the peas. Toss them in straight from the freezer—they’ll cook evenly and stay tender without getting mushy.
- Bright green is the goal. Pull the peas off the heat once they’re hot but still vibrant; that’s when they taste their best.
- Butter at the end. Adding the last pat of butter just before serving gives you that glossy, irresistible finish.
- Cut evenly. Slice the shallots thinly and consistently so they cook at the same pace.
Variations & Add-Ins
- Fresh herbs: Try dill, mint, or chives for a twist.
- Cheesy finish: A sprinkle of grated Parmesan or crumbled feta adds richness.
- Spice it up: Add a pinch of red pepper flakes for gentle heat.
- Citrus swap: Try orange zest for a slightly sweeter flavor note.
Storage & Freezing
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.
- Freezing: Not recommended—peas can lose their bright color and tender pop once thawed. This dish is best enjoyed fresh.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use fresh peas instead of frozen?
Yes, but blanch them first in boiling water for 2–3 minutes, then drain before adding to the skillet. Frozen peas are usually sweeter and more consistent year-round.
Do I have to caramelize the shallots?
Yes, that step is key to flavor! Caramelized shallots add depth and sweetness that balance the peas perfectly.
Can I make this ahead of time?
You can sauté the shallots a day ahead and store them in the fridge. When ready, reheat with the peas and finish with butter and zest.
How do you cook frozen peas without making them mushy?
The best way to cook frozen peas is to add them straight from the freezer and warm them gently. Overcooking is what dulls their color and turns them soft.
Do I need to thaw frozen peas before cooking them?
No. When learning how to cook frozen peas, the biggest tip is to skip thawing — it helps them stay firm and vibrant.
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