• 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.

• Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add diced 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.

• 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. While tortelloni cooks, rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Stir shrimp into pan along with butter.

• Evenly sprinkle tortelloni with panko mixture. • Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with chili flakes if desired. • Divide between plates and serve.