Remove shells and tails from shrimp, and add to a small saucepan. Add black peppercorns, bay leaf, garlic, parsley and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove from heat, and drain stock into a bowl
In a small bowl, combine garlic powder, onion powder, paprika, chili powder, oregano, basil, salt, and pepper.
Pat shrimp dry, and season both sides generously with seasoning mixture.
In a large pot of salted, boiling water, cook quinoa pasta for 12 minutes. Drain, reserving 1/4 cup of pasta water
In a large skillet, add butter and 1/2 Tablespoon oil, and melt over medium heat. Add shrimp to skillet and cook until it turns pink and slightly curls. Remove shrimp and set aside in small bowl. (31-35 shrimp takes about 1 minute per side)
Add remaining 1/2 Tablespoon oil, plus red pepper flakes. Cook over medium/low heat for 1 minute. Add sliced garlic and cook for 2 minutes, stirring occasionally to make sure garlic does not burn
Add white wine and cook for 1 minute, scraping the bits off the bottom of the pan. Add 1 cup shrimp stock and cook for 7 minutes, stirring occasionally, until stock reduces in half. Then add another 1/4 cup stock plus asparagus, and cook for 5 minutes. Add tomatoes and 1/4 cup stock, and cook for 2-3 minutes.
Transfer pasta and reserved pasta water to skillet, and combine well. Add shrimp and toss lightly.
If desired, add a little more red pepper flakes, and garnish with parsley