Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¾ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

Core tomato and cut into ¼" dice. Mince garlic. Combine half the garlic (reserve remaining for sauce) and softened butter in a mixing bowl. Pat shrimp dry. Halve roll and place roll on prepared baking sheet, cut side up. Top cut side evenly with garlic-butter mixture. Bake in hot oven until lightly browned, 8-10 minutes. While garlic bread bakes, cook shrimp.

Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil. Add tomato and remaining garlic to hot pan. Stir occasionally until tomato has softened and garlic is fragrant, 2-3 minutes. Stir in flour until no dry flour remains. Stir in pasta cooking water, marinara, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until completely combined. Bring to a simmer.

Once simmering, add shrimp, half the Parmesan (reserve remaining for garnish), and pasta. Stir occasionally until combined and heated through, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!