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1
Preheat a large wide saucepan over medium heat. Add 2 tablespoons of the olive oil. When almost smoking, add onion, garlic, and red pepper flakes. Saute for about 5 minutes, just until onion is translucent. Add crushed tomatoes and stir. Bring to a boil then reduce to a simmer. Season with salt and pepper and oregano. Allow sauce to simmer over low heat while you prepare the shrimp and pasta.
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2
Place flour with a little salt and pepper in a separate bowl or pie plate. Crack eggs into a bowl and beat with a fork to break up yolks. Place Mix bread crumbs with a 1/4 cup of the parmesan in a separate bowl, pie plate, or baking dish. Working in batches, dredge shrimp in flour, then egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook.
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3
Heat a pot of bowling water and prepare pasta according to package instructions.
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4
Meanwhile, heat a large saute pan over medium-high heat. Add remaining oil. When oil is almost smoking, add shrimp in batches. Brown 1-2 minutes on each side, careful not to overcook. Remove and place on a separate plate.
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5
Tear or chiffonade basil leaves. Add about half to the sauce and stir. Remove sauce from heat and add drained pasta. Mix well. Stir in remaining 1/4 cup parmesan cheese, ciliegine, cherry tomatoes, and shrimp.
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6
Serve hot with remaining basil.
