1. In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt, pepper, onion powder, and garlic powder. Cook for about 3 minutes on each side until the shrimp are pink. Remove the shrimp from the skillet and set aside.

3. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to fully combine. Bring to a simmer on low heat.

4. Add in the Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme. Mix until the sauce is smooth and creamy. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.

5. Add the cooked tortellini and shrimp back into the skillet, tossing gently to coat everything in the creamy sauce.

6. Cook for an additional 2–3 minutes until heated through.

7. Sprinkle fresh chopped parsley before serving.