Bring a large pot of heavily salted water to a rolling boil over high heat. Drop in the refrigerated cheese tortellini and cook according to the package directions until al dente (usually 3 to 4 minutes, or just until they begin to float to the top). Drain completely in a colander and set aside.

While the pasta cooks, place your large shrimp on a plate and pat them completely dry with a paper towel. Removing surface moisture ensures the shrimp sear beautifully in the pan rather than steaming in their own juices.

Melt 1 tablespoon of the unsalted butter in a large, heavy-bottomed skillet over medium-high heat. Add the shrimp to the hot pan and cook undisturbed for 2 minutes on the first side to get a nice pink color. Flip and cook for 1 additional minute until they form a loose "C" shape and are no longer translucent. Immediately transfer the shrimp to a clean plate so they stay tender.

Reduce the skillet heat to medium. Drop the remaining 2 tablespoons of butter and the minced garlic into the same pan. Sauté for 30 to 60 seconds, stirring continuously, until the garlic turns highly fragrant without letting it brown.

Pour the heavy whipping cream and the cubed, softened cream cheese directly into the skillet. Use a whisk to stir the mixture firmly as the cheeses melt, smoothing out any lumps to form a rich, velvety white sauce baseline.

Stir in the garlic powder, Italian seasoning, salt, and black pepper. Bring the liquid to a very gentle simmer. Let it cook uncovered for 2 to 3 minutes, stirring frequently, until the sauce begins to naturally thicken.

Reduce the heat to low and gradually sprinkle in the freshly grated Parmesan cheese, whisking non-stop until the cheese is entirely melted and incorporated into the smooth Alfredo matrix.

Gently fold the cooked, drained tortellini and the seared shrimp back into the skillet sauce. Toss them with a silicone spatula for 1 minute until every piece of pasta is uniformly coated and the proteins are heated through.

Turn off the heat. Scatter the shredded mozzarella cheese evenly across the entire surface of the skillet pasta.

Cover the skillet with a lid for 2 minutes to allow the residual steam to melt the mozzarella into a bubbling, gooey top layer. (Alternatively, if using an oven-safe skillet, slide the pan under the oven broiler for 1 to 2 minutes until the cheese is lightly golden and blistered). Garnish with fresh chopped parsley and serve hot straight from the skillet.