Shrimp Parmesan - cooking recipe

Ingredients

1 1/2 lbs extra large shrimp, peeled and butterflied
1/2 cup flour
1 teaspoon Old Bay Seasoning
3/4 - 1 cup breadcrumbs, well seasoned (Italian spices)
3/4 - 1 cup panko breadcrumbs
3/4 - 1 cup shredded parmesan cheese (4 ounces)
2 eggs, beaten
2 tablespoons mayonnaise
olive oil, for frying to cover bottom of pan
16 ounces of grated mozzarella cheese
3 -4 cups of you favorite italian tomato sauce
1 lb pasta, COOKED aldente (I use angel hair my favorite)
olive oil, drizzled throughout the pasta
parmesan cheese

Preparation

Open the shrimp up like a book and remove the dark vein.
In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat.
Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese.
In a small bowl whisk well eggs and mayonnaise.
Dip floured shrimp into egg mixture then bread crumbs.
In a large heavy bottom pan heat oil.
Brown shrimp in batches and drain on paper towel to remove excess oil.
Spread 1/3 the sauce on bottom.
Spread cook pasta on top of sauce.
Spoon 1/3 sauce on pasta.
Lay shrimp in a baking dish 1 layer.
Sprinkle with with mozzarella cheese.
Top with rest of sauce.
Top with grated parmesan cheese.
Bake in 350 degree oven till cheese is melted.
About 15-20 minutes.