Turn your Crockpot to high and add the broth, olive oil, butter, garlic, lemon juice, salt, pepper and 2 tablespoons of parsley. Stir to combine. As the butter begins to melt, add the shrimp and stir to combine.  

Cover and cook on high for 1 ½ hours (2 ½ if you cook on low setting). Depending upon your Crock-Pot some may cook up to 15 minutes quicker. 

Once the shrimp is pink, it is done, add the frozen or fresh peas and give it a quick stir.  

Turn off the Crockpot and remove the inner pot to stop cooking. Let it sit for 3-5 minutes and then stir to combine the sauce and shrimp.  

Serve over rice or pasta and garnish with the remaining parsley.