2 lbs large shrimp, peeled, deveined and tails removed (always reserve skins, tails and legs for stock and freeze)
1 stick butter
1 Tb garlic, diced
2 lemons, sliced thin
1/2 cup dry white wine
1 cup shrimp stock (see recipe posted here)
20+ littleneck clams, scrubbed
1 tsp Old Bay seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
2 Tb parsley, chopped fine
3-4 cups tortellini (I used a mixture of sausage stuffed and spinach stuffed refrigerated tortellini)

Preheat oven to 350.

In a large casserole dish, melt butter while preheating until melted. Remove from oven and add lemon slices, garlic, wine and shrimp stock. Stir until blended. Add shrimp, clams, Old Bay, salt, pepper and tortellini.

Return to oven and bake approximately 20 minutes, stirring once halfway through, or until shrimp turn pink and curl and clams open.

Top with diced parsley and serve with toasty bread.