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  • 1 (16 ounce) package angel hair pasta
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1/2 cup minced onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 dash Worcestershire sauce
  • 1/4 cup lemon juice
  • 1 teaspoon dry white wine
  • 1 pound peeled and deveined medium shrimp
  • 1/2 cup Asiago cheese, diced
  • 1 large avocado - peeled, pitted and diced


  • Bring a large pot of lightly salted water to a boil over high heat.
  • Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; 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, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
  • Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

Categories: Main Dish  Shellfish  Stove 
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