Cook the Tortellini: Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season shrimp with salt and pepper, sauté for about 2 minutes each side until cooked. Remove from skillet.

Cook the Aromatics: In the same skillet, add chopped onion and sauté for 2 minutes until translucent. Stir in minced garlic and cook for 30 seconds.

Deglaze the Skillet: Pour in chicken broth or white wine to deglaze, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.

Make the Creamy Sauce: Lower heat, stir in heavy cream and parmesan cheese, simmer for 4-5 minutes until sauce thickens slightly.

Add the Spinach: Toss in fresh spinach, cook for 1-2 minutes until wilted.

Combine and Serve: Return shrimp and tuscan tortellini to the skillet, toss to coat in the sauce. Garnish with extra parmesan or parsley, serve immediately.