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

In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and smooth.

Add red pepper flakes, salt, and black pepper to taste. Mix well.

Add the cooked shrimp to the garlic sauce and cook for an additional 3-4 minutes until shrimp are pink and cooked through.

Toss the cooked tortellini in the skillet with the sauce and shrimp until well coated.

Serve hot, garnished with chopped parsley.