Hazelnut Crusted Shrimp Italiano

• 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

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.

shrimp, flour, parmesan cheese, hazelnuts, eggs, milk, salt, cayenne pepper, tomatoes, olive oil, mushroom, onion, garlic, fresh basil, white wine, cook linguine

Taken from www.food.com/recipe/hazelnut-crusted-shrimp-italiano-36850 (may not work)