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5 tablespoons unsalted butter

1 small bulb fennel, chopped, plus 1/4 cup fronds

4 cloves garlic, finely chopped

1 teaspoon chopped fresh rosemary

Kosher salt and freshly ground pepper

1 1/2 cups quick-cooking pearl barley (about 8 ounces)

1 1/2 cups low-sodium chicken broth

1 1/4 pounds peeled and deveined medium shrimp

3/4 cup frozen peas

1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice

1/4 cup grated parmesan cheese