ROW - the Shrimp Tortellini with cream sauce edition

My friend Marylou went to a cooking class and this was one of the recipes they made and then gave out afterwards.  I've made it twice now and we LOVE it!  The 2nd time around I found that it's better to chop up the shrimp and to add way more fresh rosemary and sage than what is called for.  The pasta lover next to me gave it two thumbs up.  I haven't played with it to make it lower fat...let's be honest, why go there?  Creamy deliciousness!!!  Incidentally, the rosemary was from our backyard and we have enough rosemary to spice an army (is that a thing?) so holler if you want any.  Enjoy.