Place all ingredients into a blender or food processor blend and begin to breakdown your leafy vegetables.
Next slowly add in the olive oil turning the blender to a higher speed and allowing the leafy vegetables and olive oil to form a creamy consistency.
Add salt and pepper, lemon juice blend for 10 more seconds and pour in a bowl and set aside.
Full Method
Season shrimp with all-purpose seasoning blend a pinch of salt to taste, and black pepper, mix well making sure all shrimp is coated with the spice blend.
Next add olive oil to that shrimp mixture and coat all shrimp with the olive oil.
Place a large skillet over medium high heat coated and lightly coat with olive oil.
Place shrimp into the hot skillet and cook for one minute on each side and remove from the pan and set aside.
In that same pan add the sliced onions and a little bit more oil if needed.
Season with a little salt, add the garlic and mix well.
Add the bow tie pasta to the skillet, add the water, stir and cover with a lid and allowed to cook for 11-12 minutes.
The liquid should reduce down by half, add in half of the pesto sauce and mix well. Add the cream and let it cook down for about 5 more minutes. Sprinkle and the chili flakes.
Once mixture begins to thicken add more pesto sauce, and the shrimp to the hot pan of pasta and cook for 1-2 minutes so those shrimp is completely done all the way through.
