Toast pine nuts over medium heat until aromatic - about 2 minutes.
Place pine nuts, avocado, basil, olive oil, garlic, Parmesan, juice from lemon and salt in a food processor. Pulse until blended. If too thick, add more olive oil until desired texture is reached. Set aside.
FOR THE PASTA
In a medium sauce pan, saute butter and garlic over medium heat. Add shrimp and bring up temperature. Cook shrimp until opaque, about 4 minutes.
Bring a pot of boil in water, then cook linguine to package instructions
Add in 1/2 cup of pesto to linguine, stir in tomatoes and shrimp. Add more pesto to taste and serve. Enjoy!