Using a food processor, add walnuts, garlic and parmesan or nutritional yeast. Pulse a few times, up to 10-15 seconds, until the walnut and fine in texture. Add kale, parsley, salt, pepper and lemon juice. Pulse until it becomes finely chopped.
Begin slowly stream in the olive oil through the spout until it starts to bind and the texture should become smooth and creamy and all the ingredients are well blended. Make sure you scrap down the sides. You will notice the olive oil separating and that's to be expected.
Bring a medium pot of salted water to a boil. Add pasta and follow package instructions or until al dente. Reserve 1/3 cup and drain.
In a small bowl, mix together, paprika, garlic powder, salt and pepper.
Pat shrimp dry with paper towel and add the seasonings to both sides of the shrimp. Using a skillet, add olive oil and pan sear on both sides for 2-3 minutes. Transfer to a plate and cover with foil.
Add the hot pasta to a large bowl, add 2-3 tablespoons of pesto and half of the reserved water. Mix well until the pasta is coated. Taste and if more pesto is needed or salt. The texture should be slightly creamy and the pesto should be sticking to the pasta. Transfer to the warm skillet and add the shrimp and toss a few times.
Serve immediately. Garnish with parsley. Enjoy!
Store this fresh pesto in the refrigerator for up to a week in an air tight container or jar.
