1. Pat the shrimp dry with paper towels. Season with salt, pepper, and a pinch of chili flakes.

2. In a large skillet, heat butter and olive oil over medium-high heat. Add shrimp in a single layer and sear for 2–3 minutes per side until pink and slightly charred. Remove and set aside.

3. Reduce heat to medium. Add more butter if needed, then sauté minced garlic for 30 seconds until fragrant.

4. Stir in heavy cream and let it simmer for 1–2 minutes until slightly thickened.

5. Return shrimp to the skillet and toss to coat with the garlic butter sauce. Cook for 1 more minute, then remove from heat.

6. Assemble the bowl: add white rice to serving bowls, top with shrimp, drizzle remaining sauce over rice.

7. Garnish with fresh herbs, cherry tomatoes, and extra chili if desired. Serve hot.