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Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil.
Add the seasoned shrimp and cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from the skillet and set aside.
To the same skillet, add the minced garlic and chili flake and cook for about 1 minute until aromatic.
Pour in the heavy cream and chicken broth and stir to combine.
Add the Parmesan, lemon zest, lemon juice and Italian seasoning.
Bring the mixture to a simmer and simmer for 5 minutes.
Add the cooked tortellini and shrimp back into the skillet with the sauce and toss everything together.
Stir in the parsley and check for seasoning.