INGREDIENTS:
Pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese

Dish
2-3 TBL Pesto
1 6 oz. salmon filet
¼ cup heavy cream
1 TBL butter
2 TBL parmesan cheese
4-6 grilled shrimp
Salt & pepper to taste
8 ounces cooked angel hair pasta

STEPS:
Pesto
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheese and 1/2 cup of the oil and process until fully incorporated and smooth.  If too thick add remaining oil. Season with salt and pepper.

Dish
Preheat oven to 350 degrees.  Brush salmon with 1-2 TBL pesto and marinade for 20 minutes to 1 day.  In a sauté pan add heavy cream over medium-high heat and cook to a simmer.  Add butter and Parmesan then stir to blend.  Add the shrimp, season with salt and pepper then lower the heat.  When the salmon is done plate by place the salmon on one side of the plate while placing the pasta on the other side.  Pour the sauce over the pasta and the salmon.