Ingredients
1½lbsshrimp,extra large, peeled and butterflied
½cupflour
1tspOld Bay Seasoning
1cupbreadcrumbs,well seasoned
1cuppanko breadcrumbs
1cupparmesan cheese,(4 oz) shredded, plus more for topping
2eggs,beaten
2tbspmayonnaise
olive oil,for frying to cover bottom of pan, for drizzling
16ozmozzarella cheese,grated
4cupsitalian tomato sauce
1lbpasta,cooked aldente
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 1 cup of parmesan cheese.
In a small bowl whisk well eggs and mayonnaise.
Dip floured shrimp into egg mixture then to the breadcrumbs.
In a large heavy bottom pan heat oil.
Brown shrimp in batches and drain on paper towel to remove excess oil.
Spread ⅓ of the sauce on the bottom.
Spread cook pasta on top of the sauce.
Spoon ⅓ of the sauce on the pasta.
Lay shrimp in a baking dish in 1 layer.
Sprinkle with the mozzarella cheese.
Top with the rest of the sauce.
Top with the remaining grated parmesan cheese.
Bake in 350 degrees F oven for about 15 to 20 minutes until cheese is melted.
Serve warm and enjoy.
