Hazelnut Crusted Shrimp Italiano

Name: Hazelnut Crusted Shrimp Italiano
Yield: 4 serving(s)
Ingredients: 1 lb shrimp, peeled and butterflied; 1/4 cup flour; 1/4 cup parmesan cheese; 1/2 cup hazelnuts, chopped very fine; 2 eggs, beaten; 1 tablespoon milk; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 large tomatoes, seeded and chopped; 2 tablespoons olive oil; 1/2 cup mushroom; 1 small onion, chopped; 2 cloves garlic, chopped; 1 tablespoon fresh basil, chopped; 3/4 cup white wine; 8 ounces cook linguine

Submitted by Malriah

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Ingredients:: 16
Serves:: 4

ingredients

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

directions

On a plate,mix flour, parmesan, hazelnuts, salt and cayenne together (I use a pie plate).
In a bowl, mix eggs and milk.
Dip shrimp in egg wash, then into flour mix being sure to coat well; shake off any excess.
In a large, heavy skillet, heat oil.
Fry shrimp until just done, about 4 to 5 minutes.
Remove shrimp from pan and place on paper towels to drain.
In same skillet, saute tomatoes, mushrooms, onion and garlic until mushrooms start to wilt (about 5 minutes).
Add white wine and basil.
Allow to cook for 3-5 minutes.
Place cooked linguini in a large bowl.
Toss in tomato mixture.
Top with shrimp.
Sprinkle with parmesan and more basil if desired.