In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.

Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed, cover and reduce heat to low.

Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.

Meanwhile, in a second large skillet, heat 2 teaspoons of olive oil over medium heat until hot.

Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until opaque and cooked through. Remove from pan and set aside.

Add the remaining 2 teaspoons of olive oil to the skillet on high heat and add cooked rice, shrimp, grated cheese, and parsley. Saute another minute or two to slightly crisp and mix well.