Shrimp:

Rock Shrimp (as much or as little as you'd like - calculate per person)

Eggs, scrambled

Corn Starch or flour (mix with the bread crumbs)

Bread crumbs, seasoned

Butter for frying

Oil for frying

Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess).

Step 3:

Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry)

Lemon Basil Cream Sauce (double the sauce recipe if you'd like):

2 TB. butter

2 cloves garlic, minced

1 cup half and half

1 cup chicken broth

1/4 cup lemon juice

2 TB. corn starch

1/2 tsp. pepper

3 TB. chopped fresh basil

Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes.

*Add half and half and chicken broth.

*Bring to a boil, and cook about 8 minutes or until reduced by half.

*Whisk together lemon juice and cornstarch until smooth in a bowl.

*Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened.

*Remove from heat.

*DO NOT add basil until ready to serve

Step 4: Put it together

In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve