Place a large skillet over medium heat and add the butter along with the olive oil. Once the butter begins to melt and shimmer slightly, stir in the sliced shallots. Sauté them gently, allowing them to soften and develop a light golden-brown hue, about 5 to 7 minutes.

Add the minced garlic to the pan and continue to cook, stirring frequently, for another 2 minutes, allowing the garlic to release its aroma without browning.

Toss in the frozen green peas, followed by the salt and ground black pepper. Stir everything thoroughly so the peas are well coated with the fragrant mixture of shallots and garlic. Let the peas cook for 3 to 5 minutes, stirring occasionally, until they are completely warmed through and tender but still vibrant in color.

Remove the skillet from heat and fold in the freshly chopped parsley. Give the mixture a final stir to distribute the herbs evenly.

Transfer the sautéed peas to a serving dish, garnish with a sprinkle of additional parsley, and serve right away while warm.