Preheat the oven to 400 degrees F.
Bring 1 cup of water to a boil and add 1 tablespoon salt. Quickly blanch the shrimp in the salted water, then drain and toss in the butter. Season with salt and pepper and set aside.
In a large bowl, beat the eggs with salt and pepper. Heat the olive oil in a large 9-inch non-stick skillet over high heat and pour in the eggs. Cook, stirring constantly, until the eggs are coagulated. The eggs should be semi-solid. Add the shrimp and mix them in. Cook the mixture on the stovetop for a few more minutes, and then flip it over. Cut the frittata into wedges, top with parsley and serve.