Fill a large pot with water and salt it generously.

Bring to a rolling boil. Add the tortellini and cook according to package directions until al dente.

Drain and set aside, reserving a splash of pasta water.

Heat the olive oil in a large skillet over medium heat.

Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.

Add the shrimp in a single layer. Cook 1.5 to 2 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate if the skillet is small.

Pour the heavy cream into the skillet and bring to a gentle simmer. Let it reduce for 2 to 3 minutes until the sauce thickens slightly.

Add the chopped spinach and stir until wilted and fully incorporated into the sauce.

Return the shrimp to the skillet, then add the cooked tortellini and grated Parmesan.

Toss gently until every piece is coated and warmed through. If the sauce is too thick, add a splash of reserved pasta water to loosen.

Taste and season with salt and pepper. Serve immediately while hot.