Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Prick tomatoes with a fork all over. Drain shrimp thoroughly and pat dry.

Combine garlic and parsley, tomatoes, and a pinch of salt in one section of provided tray. In empty section, combine rice, cream base, cheese spread, 1/4 cup water, garlic pepper, and a pinch of salt.

Cover tray with a damp paper towel. Microwave covered until tomatoes begin to burst, 2-3 minutes.

Carefully remove tray from microwave. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

Cover tray again with a damp paper towel. Microwave covered until heated through, 2-4 minutes.

Carefully remove from microwave. Add pesto to rice section and stir to combine.

To serve, top rice with shrimp and tomatoes and garnish with Parmesan. Bon appétit!

Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Make sure to use conventional oven setting, not convection. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Prick tomatoes with a fork all over. Drain shrimp thoroughly and pat dry.

Combine garlic and parsley, tomatoes, a pinch of salt, and 1 tsp. olive oil in one section of provided tray. In empty section, combine rice, cream base, cheese spread, 1/4 cup water, garlic pepper, and a pinch of salt.

Place tray on a baking sheet. Bake uncovered in hot oven until tomatoes begin to burst, 8-12 minutes.

Carefully remove tray from oven. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

Place tray on a baking sheet. Bake again uncovered in hot oven until heated through, 5-8 minutes.

Carefully remove from oven. Add pesto to rice section and stir to combine.

To serve, top rice with shrimp and tomatoes and garnish with Parmesan. Bon appétit!