• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper. Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, 3-5 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Add tomato paste; cook, stirring, 1 minute. • Stir in 1 cup water (11/2 cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper. Use pan used for shrimp here.

• Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now. Stir in shrimp along with butter.

• Evenly sprinkle tortelloni with panko mixture. • Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Garnish tortelloni with chili flakes if desired. Divide between plates and serve. Shrimp are fully cooked when internal temperature reaches 145°.