In a large pot, bring salted water to a boil. Add the thawed cheese tortellini and cook according to the package directions. Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Once hot, add the peeled and deveined shrimp. Cook for 2-3 minutes on one side until they start turning pink.
Add the minced garlic to the shrimp, stirring well. Sprinkle in the salt, dried thyme, and pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the shrimp are fully cooked and opaque.
Add the peas to the skillet, stirring to combine. Allow them to cook for about 2 minutes until heated through.
Carefully add the cooked tortellini to the skillet, gently tossing everything together to coat the tortellini in the flavorful garlic shrimp mixture. Cook for another minute to warm through.
Remove from heat and serve immediately. This dish is delicious on its own, but feel free to garnish with fresh herbs or a sprinkle of Parmesan cheese for an extra touch.
