Shrimp Parmesan

Want a really easy meal, that's delicious? Try this:

Ingredients:

1 lb bag 21-40 shrimp

1 box Angel hair pasta

2 large cans Tomato sauce

3 cups parmesan cheese

16 oz bag Mozzarella cheese

5 cups plain Italian bread crumbs

4 cups flour

8 eggs whipped

½ cup chopped garlic

1 cup veg oil

½ stick butter

4 plum tomatos diced

1 cup thyme

1 cup oregano

¼ cup sugar

*preheat oven to 350 degrees*

*cook pasta, chill it and set it aside*

Sauce:

In a hot medium sauce pot add ¼ stick of butter and ½ cup of oil. Lightly brown your garlic, add diced tomatoes and ½ cup oregano and ½ cup thyme. Sauté until tomatoes are nice and soft. Add tomato sauce, bring to a boil, add sugar and then reduce to a simmer for about 10 minutes. Take it off the heat and set aside.

Shrimp:

Take your shrimp and cut them down the spine so they are spread apart. This is how you butterfly shrimp. Lay a long strip of plastic wrap down on the counter top or cutting board. Then lay all of your butterflied shrimp down on the plastic (sliced side down so the tails are up).Cover with another strip of plastic wrap. Lightly pound the shrimp until they are nice and flat, careful not to tear them. Set aside

Breading:

Take your eggs and whip them in a separate bowl, then your flour in a separate bowl as well. Take your bread crumbs and add remaining herbs and 2 cups of parmesan cheese (salt & pepper). Now take your shrimp; dredge in flour then submerge in the whipped eggs (make sure it is completely covered) then remove from the egg and put into your bread crumb mixture. Repeat this process until all shrimp are breaded.

In a hot sauté pan add remaining oil and butter and sear shrimp until golden brown and set on a cookie sheet. Top shrimp with tomato sauce Mozzarella and Parmesan cheese (don’t be shy with the sauce or cheese); Pop in the oven for about 5-10 min or until cheese is melted.

Toss cooked pasta in your tomato sauce and serve.

This is so easy it should be illegal! Enjoy.