Shrimp Parmigiana

Ingredients

• 1 pound spaghetti, cooked until dente and covered to keep warm
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons Essence, recipe follows
• 2 large eggs
• 1 tablespoon water
• 1 cup fine dry bread crumbs
• 2 tablespoons finely grated Parmigiana-Reggiano
• 1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry
• Vegetable oil, for frying (about 2 cups)
• 1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce)
• 1 cup grated mozzarella cheese
• Chopped parsley leaves, for garnish
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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