1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are tender but still firm. Drain and set aside.
2. While the tortellini cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, seasoning them with salt and pepper, and cook for 2-3 minutes per side until they’re pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add minced garlic and crushed red pepper flakes. Cook for about 1 minute until fragrant, stirring constantly so the garlic doesn’t burn.
4. Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3-4 minutes until it thickens slightly.
6. Add the Parmesan cheese to the sauce, stirring until melted and combined. Taste and adjust seasoning with salt and pepper.
7. Return the cooked shrimp and tortellini to the skillet. Gently toss everything together until the tortellini and shrimp are coated in the creamy garlic butter sauce.
8. Remove from heat and sprinkle with fresh parsley before serving.

One of my favorite tips here is to keep an eye on the sauce as it simmers—it should be silky and coat the back of a spoon without being too thick. If it gets too thick, a splash of pasta water or broth can loosen it right up. From experience, I’ve learned that this little adjustment can save your sauce on busy nights!