Cook pasta according to box directions
Toast pine nuts in large, dry skillet until golden brown, tossing occasionally. Watch carefully! Will take a few minutes to get brown, but will go from golden to burnt very fast. Remove and set aside
In same skillet over medium heat, cook bacon until desired level of done. Drain on paper towels, cut into bite-sized pieces
Mix flour, chili powder, onion powder, garlic powder, cumin, and cayenne pepper for blackening mix
Season shrimp with salt & pepper. Drizzle with avocado oil or canola oil. Dredge shrimp in blackening mix
In same skillet you cooked bacon, add shrimp and cook until done. The cooking time will depend on the size of the shrimp. Don't overcook, or the shrimp will be rubbery. Remove shrimp as soon as they are done, and drain on paper towels
Add pine nuts, basil, parmesan cheese, red pepper flakes and garlic to food processor. Blend for about 15 seconds to chop up basil. Add oil slowly, until pesto has consistency of a thin paste. For a thinner consistency, add more oil
Combine pesto with pasta, and portion into bowls. Top with bacon, avocado, tomatoes, red onion, and shrimp. Finish with lemon zest. Enjoy!