DO-AHEAD TIP: Cook brown rice.
Heat half of the oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper then add to skillet and sauté until they turn bright pink; remove from skillet and set aside.
Reduce skillet heat to medium and add remaining oil. Add onion, bell pepper, garlic, Herbes de Provence and crushed red pepper flakes; sauté until onion is translucent.
Add cherry tomatoes, tomato sauce, and tomato paste; cook for 2 or 3 minutes.
Stir in cooked rice and shrimp; heat through. Remove skillet from heat and stir in cheese (if desired); serve.