Pasta with Shrimp, Tomatoes and Garlic

This is another one of those dishes where I typed in "Pasta, Shrimp, Tomatoes" into Epicurious and came up with a recipe. Simple and satisfying.

1 tablespoon plus 1/2 cup dry white wine
1 egg white
1 1/2 teaspoons cornstarch
10 uncooked large shrimp, peeled, deveined
6 ounces spaghettini
1 1/2 tablespoons olive oil
1/2 cups diced plum tomatoes (about 10 ounces)
large garlic clove, mince
2 tablespoons slivered fresh basil

Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.

Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.

Panko-Crusted Mustard Pork Cutlets

I got this recipe off of Epicurious when I had pork cutlets and no idea what to with them. Very yummy. Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried.
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets
3 tablespoons garlic-flavored olive oil
sage sprigs (optional)
Lemon wedges

Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.

Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.