Ingredients

• 1/2 cup Italian seasoned dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/4 tsp. salt
• 1 lb. uncooked large shrimp, peeled and deveined
• 2 eggs, slightly beaten
• 2 Tbsp. olive oil
• 1 jar Bertolli® Vodka Sauce made with Fresh Cream
• 4 ounces mozzarella cheese rolled with prosciutto, sliced

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Instructions

1. Preheat oven to 400 degrees. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated.
2. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon olive oil and shrimp.
3. Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
4. Cost per recipe*: $16.33.
5. Cost per serving*: $4.08.
6. *Based on average retail prices at national supermarkets.