If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside.

Pat shrimp dry.

Combine shrimp, tomatoes, garlic pepper, 2 tsp. olive oil, red pepper flakes (use less if spice-averse), and a pinch of salt and pepper in provided tray. Spread into a single layer. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Bake uncovered in hot oven, 10 minutes.

Carefully remove tray from oven.

Shrimp will finish cooking in a later step.

Add pasta (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1.), 1/4 tsp. salt, cream base, pesto, lemon juice, and half the cheese (reserve remaining for garnish). Stir to combine. Tray will be hot! Use a utensil.

Cover with foil.

Bake covered in hot oven until pasta (If you received raw pasta, bake tray without pasta.) is heated through and shrimp reach a minimum internal temperature of 145 degrees, 10-15 minutes.

While meal bakes, stem and coarsely chop parsley.

Carefully remove from oven. If you received raw pasta, add to tray and stir to combine.

To serve, garnish with parsley and remaining cheese. Bon appétit!