Shrimp Scampi Tortellini Bake

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, combine the chicken stock, white wine, heavy cream, lemon juice, 1/2 cup of grated Parmesan, red pepper flakes, and minced garlic.

Whisk the ingredients in the baking dish until the sauce is well combined.

Add the refrigerated tortellini to the sauce and stir to coat. Place the stick of garlic and herb butter in the center of the dish.

Cover the dish tightly with aluminum foil and bake for 20 minutes.

While the tortellini is baking, place the shrimp in a separate bowl. Drizzle with olive oil and season generously with garlic butter seasoning. Toss to coat and set aside.

After 20 minutes, carefully remove the dish from the oven and uncover. Stir everything together to incorporate the melted butter.

Arrange the seasoned shrimp over the top of the tortellini.

Sprinkle the shredded mozzarella, the remaining 1/3 cup of Parmesan, and the panko breadcrumbs evenly over the shrimp and tortellini.

Return the dish to the oven, uncovered, and bake for an additional 20 minutes, or until the shrimp is pink and cooked through and the topping is golden and bubbly.