Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rinsed rice with water and a pinch of salt. Bring to boil, reduce to low, cover and cook for about 15 minutes until absorbed. Fluff with a fork.

In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add shrimp in a single layer, season with salt, pepper, and chili flakes. Cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and cover lightly with foil.

In the same skillet, melt remaining butter, add cream and bring to a gentle simmer. Whisk in Parmesan cheese until smooth, about 2-3 minutes.

Remove from heat, stir in fresh herbs, and season with salt and pepper to taste.

To serve, place rice in bowls, top with sauce and shrimp. Garnish with herbs.

Serve hot and enjoy!