Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta. Cook until al dente for 2-3 min. Drain.
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine.
Once the mixture begins to bubble, increase the heat to medium-high. Stir in the shrimp. Cook and stir until the shrimp turn pink and are no longer transparent in the center for about 5 min.
Spoon the scampi over a bed of angel hair pasta. Sprinkle with Asiago cheese and avocado to serve.
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Originally Submitted
8/24/2013
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