Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 2 to 3 minutes; drain.

Melt butter in a large skillet over medium heat. Add onion, lemon juice, garlic, parsley, white wine, salt, pepper, and Worcestershire sauce; cook and stir until mixture bubbles. Increase heat to medium-high and stir in shrimp. Cook and stir until shrimp turn pink and opaque, about 5 minutes.

Serve shrimp scampi over pasta. Sprinkle with Asiago cheese and avocado to serve.