1 package (9 oz.) linguine pasta, cooked according to package directions, drained, and kept warm
8 oz. raw medium shrimp*
1 container (7 oz.) refrigerated pesto with basil
1 1/2 tsp. grated lemon peel
2 tablespoons thinly sliced green onion
In a non-stick frying pan over medium heat, squeeze a bit of lemon juice (cut a wedge from the same lemon which you will be zesting). Add shrimp and cook, tossing frequently, until shrimp is just turned pink. Remove the shrimp from the pan into a dish, keeping warm. Next, combine pesto sauce and lemon peel in the same saucepan. Cook over medium-low heat, stirring frequently, for 6-8 minutes or until heated through. Transfer cooked pasta to serving plates. Top with heated sauce and warm shrimp. Sprinkle with green onion (I didn't do this, as you may have noticed, because I was out of green onions. Oops.)
*Note: you can use already-cooked shrimp, if you prefer, to make it even easier. Simply skip the shrimp-cooking step and instead stir it into the pesto sauce for the last couple minutes of heating to warm it, then serve as directed.