As I type I'm brining the shrimp for an improvised pasta recipe, kind of bringing together all the recipes I've done so far.
The similarities today: still using crème fraîche and white wine. Also flambéeing with a mixture (!) of Pernod, Ricard and Ouzo. Shallots and garlic and Italian parsley. Basil will be there. Mushrooms.
Differences: cubed pancetta and broccoli. Pecorino Romano blend (with Parmigiano Reggiano and Asiago). And the crowning glory: Gorgonzola.
Viva Gorgonzola! I used to hate blue cheese but now I'm kind of getting into it.
Updates with pics at eleven.