Cook tortellini al dente in a pot of boiling water according to package instructions.
In a large sauté pan, heat olive oil on medium heat. Add garlic and tomatoes. Sauté for 5 minutes or until tomatoes start to wilt. Add cooking wine and cook for a few minutes until liquid starts to simmer. Add shrimp, lemon juice and parsley. Cook shrimp for about 3 to 5 minutes or until they turn pink.
Add butter to the pan and cook for a few minutes until the butter is melted. Mix in cooked tortellini and heat until butter is bubbly.
Season with salt and pepper to taste. Garnish with parsley before serving.