Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until tender. Drain and set aside, reserving a small cup of pasta water.

Season and cook the shrimp: Pat the shrimp dry and season lightly with salt, pepper, paprika, and a pinch of Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the shrimp 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.

Sauté the garlic: Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.

Deglaze and build the sauce: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the broth simmer for a minute, then add the heavy cream and Italian seasoning. Stir gently and bring to a low simmer.

Thicken and add parmesan: Stir in the grated parmesan cheese a little at a time until the sauce melts and becomes silky. If the sauce is too thick, thin with a splash of reserved pasta water or more broth.

Combine pasta and shrimp: Add the drained tortellini and cooked shrimp to the skillet. Toss gently to coat everything in the creamy garlic sauce and warm through. Taste and adjust seasoning with salt and pepper as needed.

Serve and garnish: Divide the shrimp tortellini among plates, garnish with chopped fresh parsley and extra parmesan if desired, and serve immediately while warm and silky.