Adjust over rack to top position and preheat to 400°
Cut Red Bell Peppers in half, removing stems and seeds. Drizzle with olive oil and season with salt and pepper.
Place Red Bell Peppers (cut sides down) on a baking sheet and roast on top rack for 20-25 minutes.
Slice green onions, separating the whites from the greens and dice tomatoes. Set aside.
Rinse shrimp, then pat dry. Drizzle olive oil in a skillet over high heat, add shrimp, and cook for about 3-4 minutes. Turn off heat and transfer shrimp to plate.
Melt 2 tbsp butter in skillet over medium-high heat. Add whites from green onions. Cook while stirring for about 1 minute.
Add tomatoes and cook while stirring for about 2-3 minutes.
Add cream cheese and ½ cup of water to skillet. Bring to a boil, then reduce the heat. Cook 2-4 minutes or until sauce thickens. Season with salt and pepper and turn off heat.
Cook tortellini according to package instructions. Once done, reserve ½ of pasta water, then drain.
Thinly slice roasted red peppers and turn the heat back on for the sauce.
Stir in drained tortellini, sour cream, half of the Parmesan cheese, 2 tbsp of butter, and as much lemon juice as desired.
Cook until the cheese melts, making sure pasta is coated (about 1 minute).
Stir in sliced peppers and shrimp. If needed, stir in a splash of the pasta water, adding a little at a time until all ingredients are coated with the sauce.
Transfer tortellini to bowls and sprinkle green onions (green parts) and remaining Parmesan cheese.
