Tonight is going to be a big one!
Jumbo pasta shells, stuffed with sauteed shallots and portabella mixed in a thickened cream sauce base seasoned with herbs de provence. Then baked to get them nice and oozy and caramelize the top a bit. Meanwhile, shrimp in a white wine, garlic, butter sauce (shrimp scampi even if the name makes no sense) will be prepared, along with some lightly sauteed spinach. Rest of the cream sauce will be mixed with part of the shrimp sauce to thin it a bit and carefully tossed with the spinach and shells (so as not to disturb the shells), then topped with a cheese blend and panko crumbs to go back in the oven to bubble the cheese and toast the panko.