In a small glass bowl or measuring cup, combine the soften the butter in the microwave. Stir in the mustard, lemon juice, garlic, and parsley. Continue to heat the butter mixture, until just barely melted.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
When shrimp is done, pour over the warm tortellini and toss to coat the tortellini with butter and to distribute the shrimp. Sprinkle with Parmesan to serve.
Submitted By: Cristin
I was dubious about the boxed tortellini and almost subbed in fresh refrigerated, but since I'd already bought it I figured wth--and oh, it *really* surprised me. It was delish. I had 16oz of shrimp, simply because that was the size of the bag, and it made quite a difference to use raw frozen (I'm lazy and usually use precooked frozen). The shrimp didn't get rubbery or chewy at all, as they have a tendency to do. I made this salad too, just to stretch the supper (green salad, too, but that hardly needs a recipe) and it was unexpectedly good--it was like a supergood church lady potluck dish, but not overly sweet or gloopy, a little bit tangy and refreshing. The boys hoovered it up.