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

In a skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant.

Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Season with salt and black pepper.

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and combined. Add the cooked tortellini and toss to coat in the sauce.

Garnish with chopped parsley and serve immediately.