Heat the olive oil in a medium pan. Toss the shrimp in a bowl, then add paprika, garlic powder, and a pinch of salt. Make sure the shrimp is evenly coated. Add the shrimp to the pan in a single layer and cook for 3-5 minutes depending on the size. Make sure the shrimp is pink. Remove the shrimp from the pan.
While the shrimp is cooking, bring a large pot of water (and 1 tbsp of salt) to a boil. Add the tortellini and cook according to package instructions. In the last two minutes of cooking, add the chopped asparagus. Drain the tortellini and asparagus and add it to the bowl with the shrimp.
Make the beurre blanc sauce. Add the white wine, vinegar, lemon juice and shallots to a pot. Bring to a light boil over medium high heat. Allow this mixutre to reduce by atleast 1/2. This mixture should not render much more than 1/4 cup after it is reduced.
Reduce the heat to low. Add in the heavy cream. Mix the heavy cream and let it simmer for 1 minute. Add the cubed butter, one cube at a time. Use a fork to move the butter cube around the bottom of the pan to help it melt faster. Once it is melted, add the next cube of butter. Continue to add more butter once the previous cube has melted. Melt all the butter into the sauce. Remove from heat.
Serve the tortellini, asparagus and shrimp mixture into individual bowls. Top the bowls with beurre blanc cause and serve with red pepper flakes or fresh herbs. Mangia!