Shrimp + Angel Hair in a Pesto Cream Sauce

So I've had strep for the past 2 weeks, which means I've been neglecting my kitchen. Now that it's finals week, I've been making meals that make decent leftovers. Like this! Shrimp and Angel Hair in a Pesto Cream Sauce, adopted from Mr. Emeril Lagasse.

Some things you should know about homemade pesto:
1) It is incredibly satisfying
2) It is incredibly versatile
3) and it is takes 2 seconds to make.

Simple Pesto recipe:
(Honestly, you can approximate these ingredients. Don't worry about being exact in measuring your recipes)

• 2 cups packed fresh basil leaves
• 2 cloves garlic (adding more will give it more of a bite/make it spicier)
  
• 1/3 cup grated Parmesan cheese
  
• 1/4 cup pine nuts or walnuts
  
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

You can mash it up in your mortar and pestle or stick it in your blender or food processor.
VOILA PESTO!

Ok, on with the Shrimp and Pesto Cream Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Shrimp - however much you want/can afford. the reicpe calls for 1-1 1/2 lbs.
  
• 2 tablespoons Emeril's Creole Essence, divided
• sprinkles of salt
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1/2 cup pesto
• reserved pasta cooking water (add this if adding parm to the sauce)
  
• 2 tablespoons chopped parsley leaves
• 1/4 cup grated Parmesan (optional)
  

(Cook angel hair in a separate pot while you're doing all this)

1. Over medium-high heat, add the butter and olive oil to the pan.
2. Season the shrimp with 1 tablespoon of the Essence + sprinkle of salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute.
3. Remove the shrimp from the pan & set aside.
4. Add the onions and saute until softened about 4 to 5 minutes.
5. Add the garlic to the pan and saute until fragrant, about 30 seconds.
6. Add the cream, pesto, remaining tablespoon of Essence, and another sprinkle of salt to the pan and bring to a boil.
7. Cook the sauce until the cream is reduced by half. (This takes just a few minutes).
8. Return the shrimp to the pan and cook. (add a few tablespoons of pasta water if you plan on adding parm to the sauce later)
9. Add shrimp and sauce to pasta!!
9. Toss with parsley and some parm if you want. ( I never add more cheese, mostly because my pesto has enough parm.)

Enjoy your very green pasta dish!