Shrimp, Peas and Rice

Shrimp, Peas and Rice
Servings: 4 - Size: 1 cup - Points: 7 ww points

1 lb shrimp, peeled and deveined
1 cup uncooked long grain rice
2 cups fat free chicken broth
1/2 cup frozen peas
1 tablespoon light butter spread (I used Smart Balance light)
2 tsp plus 1 tbsp olive oil
2 tbsp grated Pecorino Romano cheese
1 tbsp chopped parsley
salt and fresh pepper

In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.