creamy peas with tarragon

2 T unsalted butter
1 shallot, minced
1 T minced fresh tarragon, or 1 t dried tarragon
1 garlic clove, minced
1/2 c heavy cream
1 lb frozen peas
2 t sugar
kosher salt
freshly ground black pepper

melt butter in 12" nonstick skillet over medium-high heat. add shallot, tarragon, and garlic, and cook until softened, about 2 minutes. stir in heavy cream and simmer until thickened, about 2 minutes. add peas and sugar. cover and cook until peas are heated through, about 4 minutes. season with salt and pepper to taste.