Begin by dicing the sweet onion and mincing 2 cloves of garlic. If your wild Argentinian red shrimp are frozen, make sure to thaw and peel them.

Chop a handful of fresh parsley for garnish.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onions and sauté for about 5-7 minutes until soft and caramelized.

Once the onions are caramelized, stir in the minced garlic, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and a pinch of salt and black pepper. Cook for an additional 1-2 minutes.

Add the wild Argentinian red shrimp and 1 tablespoon of white wine vinegar. Cook for about 3-4 minutes until the shrimp turn pink and opaque.

While the shrimp are cooking, bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions until just before al dente, typically 2-3 minutes. Reserve 1 cup of the pasta water before draining.

Add the drained angel hair pasta to the skillet with the shrimp and onions. Pour in about ½ cup of the reserved pasta water and toss until the sauce lightly coats the pasta.

Drizzle more olive oil over the pasta and garnish with chopped parsley. Serve warm.