Buttery Shrimp with Peas and Potatoes

Name: Buttery Shrimp with Peas and Potatoes
Ingredients: 5 cups water; 2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste; 8 ounces baby gold potatoes, cut into 1/4-inch-thick slices (about 1 3/4 cups); 8 ounces shelled fresh or frozen English peas (about 1 1/2 cups); ¼ cup unsalted butter; ¼ cup extra-virgin olive oil; 1 medium shallot, finely chopped (about 1/3 cup); 1 medium-size fresh Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 Tbsp.); 4 medium garlic cloves, finely chopped (about 4 tsp.); ⅓ cup dry white wine; 12 ounces peeled and deveined tail-on raw large shrimp; ¼ teaspoon black pepper, plus more to taste; 1 cup lower-sodium chicken broth; ¼ cup heavy cream; ⅓ cup chopped fresh dill; Crusty bread, for serving