1. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and lightly seared. Remove and set aside.

2. Reduce heat to medium. Add butter to the same skillet and let it melt. Stir in the garlic and sauté for 30 seconds until fragrant.

3. Pour in the heavy cream and bring to a gentle simmer. Stir in parmesan cheese and cook 3-5 minutes until slightly thickened.

4. Meanwhile, cook tortellini in salted boiling water according to package directions. Drain and set aside.

5. Add the cooked tortellini and spinach (if using) to the sauce, stirring gently to coat.

6. Return shrimp to the skillet and cook another 1-2 minutes until everything is heated through.

7. Serve immediately, garnished with fresh basil or parsley and a sprinkle of cracked black pepper.