Prepare the jasmine or basmati rice according to package instructions. Bring water to a boil, add salt, stir in rice, cover, reduce heat to low, and simmer for 15-20 minutes. Fluff with a fork and set aside.

In a large skillet, heat olive oil over medium-high heat. Add butter and garlic, sauté until fragrant (about 30 seconds). Add shrimp, season with salt and pepper, and cook until they turn pink and opaque (1-2 minutes per side). Remove shrimp from skillet.

In the same skillet, lower the heat to medium and melt butter. Add heavy cream, bring to a simmer, and stir occasionally. Whisk in parmesan cheese until melted and creamy. Simmer for 2-3 minutes until thickened.

Stir in chopped parsley and dill, adjust seasoning with salt and pepper. Let sauce cook for another minute.

Divide the fluffy rice into serving bowls, ladle sauce over the rice, and top with sautéed shrimp. Garnish with fresh herbs and serve immediately while hot.