Cook the tortellini in a large pot of salted boiling water according to package instructions for 3-5 minutes, then drain and set aside.

Heat olive oil in a large skillet over medium heat and sauté the shrimp for 2-3 minutes until pink and opaque. Remove and keep warm.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Pour in the heavy cream, and bring to a gentle simmer, then add Parmesan cheese and mix until melted and the sauce thickens.

Stir in lemon zest and lemon juice, season with salt and pepper, and simmer for another minute.

Combine the sautéed shrimp and tortellini in the skillet, adding reserved pasta water if the sauce is too thick.

Add butter to the skillet and stir until melted, keeping the mixture on low heat for another minute.

Garnish with fresh parsley and serve immediately with lemon wedges.