1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.

2. In a large skillet, heat butter and olive oil over medium-high heat. Add shrimp in a single layer. Season with salt, pepper, and Italian seasoning. Cook for 2–3 minutes per side or until shrimp are pink and opaque. Remove from skillet and set aside.

3. Reduce heat to medium. Add minced garlic to the same skillet. Sauté for about 30 seconds until fragrant. Add spinach, if using, and cook until wilted.

4. Pour in the heavy cream, stirring to combine. Simmer for 2–3 minutes. Add Parmesan cheese and stir until smooth and creamy. Thin with a bit of reserved pasta water if needed.

5. Add the cooked tortellini into the sauce, stirring to coat evenly. Return the shrimp to the skillet and toss gently to combine. Let everything heat together for 1–2 minutes.

6. Serve hot, garnished with extra Parmesan and black pepper. Enjoy immediately.