Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add four sliced garlic cloves and sauté until golden and fragrant, about 1-2 minutes. Stir in a pinch of crushed hot red pepper flakes if you’d like some heat, followed by 28 ounces of hand-crushed plum tomatoes. Simmer the sauce gently for 10 minutes, then season with kosher salt and black pepper to taste. Keep it warm on low heat.

In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon of garlic powder, and season with salt and pepper. Dredge 1 pound of deveined and butterflied shrimp in the flour mixture, ensuring each piece is well coated. Next, dip the floured shrimp into two beaten large eggs, allowing any excess to drip off. Finally, coat each shrimp with 1 cup of Italian seasoned breadcrumbs, pressing down gently for an even layer.

In a Dutch oven, heat about 1 inch of olive or vegetable oil to 360°F over medium-high heat. Carefully place the breaded shrimp in batches into the hot oil, frying for 2-3 minutes or until golden brown and crispy on both sides. Use a slotted spoon to transfer the fried shrimp onto paper towels to drain any excess oil, keeping them crispy and delicious while you fry the remaining shrimp.

Preheat your oven to 425°F. Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the fried shrimp in a single layer on top. Pour more marinara sauce over the shrimp, ensuring each piece is well covered. Sprinkle 2 cups of shredded mozzarella cheese evenly across the top, followed by half of the ½ cup of grated Pecorino Romano cheese for added flavor.

Transfer the assembled dish to the preheated oven and bake for approximately 5 minutes, or until the cheese is melted and bubbling. Switch the oven to broil, carefully watching as you broil the dish for 30-60 seconds, until the top is beautifully golden and crispy. Once done, remove from the oven and finish with the remaining Pecorino Romano cheese and fresh torn basil leaves before serving.