Hazelnut Crusted Shrimp Italiano - cooking recipe

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

Preparation

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.