Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.

While pasta cooks, prepare ingredients.

Core tomato and cut into 1/4" dice.

Mince garlic.

Combine half the garlic (reserve remaining for sauce) and softened butter in a mixing bowl.

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.

Pat shrimp dry.

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.

Remove from burner. 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 3/4 cup pasta cooking water, marinara, cream cheese, 1/4 tsp. salt, and 1/4 tsp. pepper until completely combined. Bring to a simmer.

If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Once simmering, add shrimp, half the Parmesan (reserve remaining for garnish), pasta, and a pinch of salt, if desired, to hot pan. 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!