In a large pan, heat up 1 tablespoon olive oil on high heat. Add the shrimp and cook for 2-3 minutes on each side. On the last minute, add 1 clove garlic. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ tablespoon garlic herb seasoning and ½ tablespoon lemon juice. Remove from pan.
On high heat, add another tablespoon of oil. Add the onion and cook for 2 minutes, then add mushroom. Lower heat to medium high and add garlic, cooking for a minute. Season with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon garlic herb seasoning. Add back the shrimp and cherry tomatoes, cooking for 1-2 minutes. Turn off the heat but keep the pan on the stove.
In a food processor or blender, blend all the pesto ingredients: spinach, arugula, walnuts, Parmesan, oil, water, lemon juice, garlic, salt, pepper, and garlic herb seasoning.
Add the vegetables, shrimp, and pesto to the cooked pasta and toss to combine. Add extra salt, pepper, or cheese if needed.