In large skillet saute red and yellow peppers and garlic in 3 tablespoons olive oil; set aside. In large saucepan combine pasta sauce with chicken broth; heat thoroughly. In Dutch oven or stockpot lightly saute rice in remaining olive oil. Add about 1 cup heated sauce mixture to rice. Cook over low to medium heat at a very low simmer, stirring frequently. Continue adding hot sauce mixture gradually. Stir and cook about 30 to 40 minutes or until rice is tender. During last 5 minutes of cooking add shrimp to skillet with peppers; saute until shrimp just turn pink. Stir Parmesan cheese into rice. (Rice should be moist and creamy.) Spoon hot rice into a large serving bowl. Top with shrimp and peppers.

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