Creamy Peas with Shallots and Bacon / by Judy Kim

by Judy Kim

Creamy Peas with Shallots and Bacon

By Judy Kim  |  Yield: 6 servings

Total time: 25 minutes | Prep time: 5 minutes


6 oz bacon, cut into 1/2-inch pieces

1 clove garlic, minced

2 shallots, sliced thinly on mandolin

1/2 cup heavy cream

1 lemon, extra lemon slices for serving

1 tsp kosher salt

1/2tsp freshly ground black pepper

20 oz frozen peas


  1. In a large skillet on medium heat, cook bacon for about 5 minutes. As fat renders out, bacon will begin to crisp. Remove bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tbsp of fat and keep reserve in a jar. To the bacon fat add garlic and shallots. Sauté for a few minutes until softened. Add heavy cream, 1 tsp lemon zest and 1 tbsp lemon juice. Season with salt and pepper. Bring to a boil and simmer for 5 minutes.
  2. Add frozen peas and cook until peas are warmed through. 
  3. Crumble bacon on top and garnish with lemon slices. Serve immediately.

Recipe originally published for my column " Insanely Easy Weeknight Dinners" on