Hazelnut Crusted Shrimp Italiano

• Ready In: 0 mins
• 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

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