Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside.
Heat a large skillet over medium heat and add the olive oil and the oil from the sun-dried tomatoes.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Add the shrimp and cook until they are nearly opaque and just almost cooked through, about 2–3 minutes depending on size.
Stir in the whipping cream, chicken broth, paprika, salt, sugar, and black pepper and bring the sauce to a gentle simmer.
Add the sliced sun-dried tomatoes and the cooked tortellini to the skillet; toss to coat evenly in the sauce.
Cook for 1–2 minutes more to warm everything through and allow the sauce to thicken slightly.
Remove from heat, stir in chopped parsley, and serve immediately.
