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1
Bring a large pot of salted water to boil for pasta.
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2
Once it is boiling, slip the spaghetti into the pot, and cook until al dente.
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3
Meanwhile, pour the flour into one shallow bowl, beat the eggs with a pinch of salt in another, and spread the bread crumbs in a third.
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4
Season the shrimp with salt, then dredge them in the flour, tapping off the excess.
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5
Dip the shrimp in the eggs, letting excess drip back into the bowl, then dredge them in the bread crumbs.
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6
Set the breaded shrimp aside while you start the pasta sauce.
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7
Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat.
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8
Once the butter has melted, add the garlic and let sizzle for a minute, until fragrant.
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9
Add the broccoli, mushrooms, and asparagus, and season with the salt and peperoncino.
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10
Saute the vegetables, tossing occasionally, until they begin to wilt, about 3 minutes.
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11
Ladle in 1/2 cup pasta water, cover the skillet, and let cook until the vegetables are almost tender, about 5 minutes.
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12
Meanwhile, heat 1/2 inch vegetable oil in another skillet over medium heat.
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13
When ready (the tip of a shrimp will sizzle on contact), fry the shrimp in two batches until crispy and golden, about 3 minutes per side.
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14
Drain on paper towels, season with salt, and keep warm.
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15
Once the vegetables in the sauce are almost tender, uncover, and add the scallions and 1 cup pasta water.
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16
Bring the sauce to a simmer, and cook until it is reduced and the vegetables are tender, about 8 to 10 minutes.
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17
When the pasta is al dente, plop it directly into the sauce.
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18
Add the remaining 2 tablespoons butter, and toss to melt.
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19
Remove from heat, and toss with the grated cheese.
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20
Serve the pasta in bowls, topping each serving with three breaded shrimp.
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21
Serve with lemon wedges to squeeze over the shrimp.
