Prepare the herb rice by combining cooked rice, parsley, dill, olive oil, and salt in a large bowl. Fluff gently until combined.

In a skillet, melt butter and olive oil, then sauté the minced garlic until fragrant. Be careful not to burn it.

Season the shrimp with salt and pepper, then cook in the skillet in a single layer for 2 minutes, flip and cook another 2 minutes until fully cooked.

Lower the heat and pour in heavy cream, scraping the skillet for flavor. Simmer for 3-4 minutes until the sauce thickens.

Return shrimp to the skillet, stir in lemon juice, and add more herbs and seasoning if desired. Heat through for 1-2 minutes.

Serve by dividing rice into bowls, topping with shrimp and sauce. Garnish with reserved herbs and a wedge of lemon.