Bake 'til you drop!

1-2 lb fresh shrimp, cleaned and deveined
angel hair pasta
1 diced tomato
6-8 whole garlic cloves
1 diced shallot
1 pint heavy cream
1 cup dry white wine
olive oil
fresh basil
parsley
For the shrimp:
milk
parmesan cheese
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Taste the food and spice accordingly, you’ll defiantly need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
3. COOK ANGEL HAIR PASTA in a separate pot.
4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and Parmesan cheese. The sauce will thicken as it cools.
5. To plate pour some sauce on a arrange the shrimp around the bottom (10 or so), then take a ball of the pasta ans plate that above the shrimp. garnish with a little parsley.

5-7 servings 1¾ hours 45 min prep
CHICKEN
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour

CAJUN SAUCE
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushrooms (sliced)

Melt butter in large skillet over medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
Wash and drain chicken breasts.
Pound until very thin (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.