Sauteed Sugar Snap Peas with Orange Zest and Buttery Almonds

Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely, seasoned butter sauce.  This dish is best served warm, so plan to make it right before your guests sit down to dinner.  We cut the sugar snap peas at an angle so they can absorb the butter sauce.  Melt 1 Tbsp of butter and cook half of the snap peas, then repeat the process with the remaining peas.  Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest.

6 Tbsp butter, divided
1 1/2 lbs fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup sliced almonds
1/4 tsp Creole seasoning
1 tsp orange zest
1/4 cup fresh juice from 1 large orange, divided

Melt 1 Tbsp of the butter in a large skillet over high until foamy.  Add 4 cups of the snap peas, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Cook, stirring often, until tender-crisp, 3 - 4 minutes.  Transfer peas to a large serving platter.  Repeat process with 1 Tbsp butter and remaining 4 cups peas, 1/4 tsp salt and 1/4 tsp pepper.  

Reduce heat under skillet to medium; melt remaining 4 Tbsp butter.  Add almonds, and Creole seasoning.  Cook, stirring constantly, until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly until sauce is glossy and thickened slightly, about 1 minute.  Spoon over peas on platter; sprinkle with orange zest.