Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, typically around 3-5 minutes. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and keep warm.

Sauté the Garlic: In the same skillet, add another tablespoon of olive oil if needed, and sauté minced garlic for about 1 minute until fragrant.

Create the Cream Sauce: Pour in 1 cup of heavy cream, bring to a gentle simmer, then add ½ cup of grated Parmesan cheese, stirring until melted and thickened, about 2-3 minutes.

Add Lemon Flavor: Stir in lemon zest and juice, and season with salt and pepper to taste.

Combine Shrimp and Tortellini: Return shrimp to the skillet with cooked tortellini, gently toss to coat in the sauce, heating through for about 1-2 minutes.

Finish with Butter and Garnish: Add 1 tablespoon of butter, stir until melted, and serve immediately garnished with parsley and lemon wedges.