Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente, usually about 3-5 minutes. Once cooked, drain and set aside.

In a large skillet over medium-high heat, melt a tablespoon of butter until it begins to bubble. Add the shrimp and scallops, lightly seasoning with salt and Creole seasoning. Cook for about 2-3 minutes per side until opaque and tender, then remove and set aside.

Using the same skillet, melt another tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine if using, cooking for another minute to reduce.

Pour in heavy cream and bring to a gentle simmer, stirring constantly for about 5 minutes until thickened.

Reduce heat to low, stir in Parmesan cheese gradually and additional Creole seasoning until melted and smooth. Adjust thickness with reserved pasta water if needed, seasoning with salt and black pepper to taste.

Return sautéed shrimp and scallops to skillet, gently toss to coat in the sauce, and fold in cooked tortellini.

Remove from heat, stir in chopped parsley and lemon juice before serving to enhance flavors.