Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Prick tomatoes all over with a fork.

Mince garlic.

Drain shrimp thoroughly and pat dry.

In one provided tray, combine shrimp, tomatoes, garlic, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

In second provided tray, combine rice, cream base, 1/2 cup water, and 1/4 tsp. salt.

Bake both trays uncovered in hot oven until risotto is thickened and shrimp reaches a minimum internal temperature of 145 degrees, 15-20 minutes.

While meal bakes, stem thyme.

Carefully remove both trays from oven. Add butter, cheese, and a pinch of salt to risotto and stir vigorously until creamy and combined. Tray will be hot! Use a utensil.

Gently press tomatoes to release juices. Stir in lemon juice.

To serve, top risotto with shrimp mixture and garnish with thyme. Bon appétit!