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1
Preheat a large wide saucepan over medium heat.
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2
Add 2 tablespoons of the olive oil.
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3
When almost smoking, add onion, garlic, and red pepper flakes.
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4
Saute for about 5 minutes, just until onion is translucent.
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5
Add crushed tomatoes and stir.
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6
Bring to a boil then reduce to a simmer.
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7
Season with salt and pepper and oregano.
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8
Allow sauce to simmer over low heat while you prepare the shrimp and pasta.
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9
Place flour with a little salt and pepper in a shallow bowl or pie plate.
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10
Crack eggs into a bowl and beat with a fork to break up yolks.
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11
Mix breadcrumbs with half of the Parmesan in a separate bowl, pie plate, or baking dish.
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12
Working in batches, dredge shrimp in flour, then in egg wash, and then in the seasoned breadcrumbs, tossing to coat evening and shaking to remove any excess.
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13
Place on a plate until ready to cook.
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14
Heat a pot of water to a boil and prepare pasta according to package instructions.
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15
Meanwhile, heat a large saute pan over medium-high heat.
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16
Add remaining oil.
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17
When oil is almost smoking, add shrimp in batches.
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18
Brown them for 1-2 minutes on each side, being careful not to overcook.
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19
Remove and place them on a clean plate.
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20
Tear or chiffonade basil leaves.
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21
Add about half to the sauce and stir.
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22
Remove sauce from heat and add drained pasta.
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23
Mix well.
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24
Stir in remaining half of the Parmesan cheese, ciliegine, cherry tomatoes and shrimp.
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25
Serve hot topped with remaining basil.
