Slice the onions and dice the celery.

Heat olive oil in a large skillet over medium heat.

Saute the sliced onions and diced celery in the olive oil until softened, about 5-7 minutes.

Add the diced tomatoes, chopped sweet basil, salt, and pepper to the skillet.

Stir well to combine.

Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Add the cooked peas and boiled shrimp to the skillet.

Stir gently to incorporate the peas and shrimp into the tomato sauce.

Cover the skillet and heat through, about 5-10 minutes.

Place 1 1/2 cups of hot cooked rice on each heated plate.

Top the rice with the shrimp mixture.

Serve immediately.