1-First Step: Mise en place and prep the shrimp Pat the 1 lb shrimp dry with paper towels to ensure a good sear. Mince 3 garlic cloves and measure out 2 tbsp butter, 1 cup heavy cream, 1/2 cup Parmesan, 2 cups baby spinach, and lemon juice. Fill a large pot with salted water and bring to a boil for the tortellini. This setup takes 5 minutes and prevents scrambling later.

2-Second Step: Cook the tortellini Add 9 oz tortellini to the boiling water. Cook per package directions, about 3-4 minutes for fresh or al dente for dried. Stir occasionally to avoid sticking. Drain but reserve 1/2 cup pasta water for sauce thinning if needed. This quick boil keeps the pasta tender without overcooking.

3-Third Step: Saute the shrimp in garlic butter Heat 2 tbsp butter in a large skillet over medium-high heat. Add minced garlic and optional red pepper flakes; saute 30 seconds until fragrant, avoiding browning. Toss in shrimp, season with salt and pepper. Cook 2-3 minutes per side until pink and opaque, about 4-5 minutes total. Remove shrimp to a plate, leaving flavorful bits in the pan.

4-Fourth Step: Build the garlic cream sauce Lower heat to medium. Pour in 1 cup heavy cream, scraping up browned bits. Stir in 1/2 cup grated Parmesan until melted and smooth, about 2 minutes. Simmer gently to thicken. Taste and adjust salt, pepper. If too thick, add reserved pasta water 1 tbsp at a time. This creates the silky garlic sauce that coats the shrimp tortellini perfectly.

5-Fifth Step: Combine and finish Return shrimp to the skillet. Add drained tortellini and 2 cups baby spinach. Toss 1-2 minutes until spinach wilts and everything heats through. Remove from heat, squeeze fresh lemon juice over top for zesty brightness. Garnish with extra Parmesan if desired.

6-Final Step: Serving suggestions Divide into bowls or a serving dish for potlucks. Pairs well with crusty bread to soak up sauce. Total time: 20 minutes. Serve immediately for best texture. This creamy shrimp tortellini recipe wows at gatherings, portable and crowd-pleasing.