INGREDIENTS:

• 1 pound peeled and deveined large shrimp
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 ounces multi-grain spaghetti
• 1 roasted pepper, rinsed, patted dry, and chopped (about 1/2 cup)
• 1/4 cup pesto sauce
• 1/2 teaspoon grated lemon zest

INSTRUCTIONS:

1. Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes. 
2. Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm. 
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.