Hazelnut Crusted Shrimp Italiano

• lb shrimp, peeled and butterflied↗1 lb
• cup flour↗1⁄4 cup
• cup parmesan cheese↗1⁄4 cup
• cup hazelnuts, chopped very fine↗1⁄2 cup
• eggs, beaten↗2
• tablespoon milk↗1 tablespoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon cayenne pepper↗1⁄2 teaspoon
• large tomatoes, seeded and chopped↗1
• tablespoons olive oil↗2 tablespoons
• cup mushroom↗1⁄2 cup
• small onion, chopped↗1
• cloves garlic, chopped↗2
• tablespoon fresh basil, chopped↗1 tablespoon
• cup white wine↗3⁄4 cup
• ounces cook linguine8

Step-by-step instructions

1. 1

   On a plate,mix flour, parmesan, hazelnuts, salt and cayenne together (I use a pie plate).

2. 2

   In a bowl, mix eggs and milk.

3. 3

   Dip shrimp in egg wash, then into flour mix being sure to coat well; shake off any excess.

4. 4

   In a large, heavy skillet, heat oil.

5. 5

   Fry shrimp until just done, about 4 to 5 minutes.

6. 6

   Remove shrimp from pan and place on paper towels to drain.

7. 7

   In same skillet, saute tomatoes, mushrooms, onion and garlic until mushrooms start to wilt (about 5 minutes).

8. 8

   Add white wine and basil.

9. 9

   Allow to cook for 3-5 minutes.

10. 10

    Place cooked linguini in a large bowl.

11. 11

    Toss in tomato mixture.

12. 12

    Top with shrimp.

13. 13

    Sprinkle with parmesan and more basil if desired.