Bring a large pot of salted water to a boil. Add the pasta and cook about 1 minute shy of done. While the pasta cooks, Cook the shrimp.

Heat a large pan over medium heat. Add the butter and allow it to melt. Add the minced garlic and cook gently until it is soft and fragrant, but not browned.

Add the shrimp and gently cook until they are just translucent and curling slightly. Remove the (and any clinging garlic) shrimp from the pan and set aside. Reserve the butter and some of the garlic in the pan.

Add the thawed and drained vegetables to the pan. Toss with the butter and garlic and cook until they are tender crisp, about 5 minutes. Add the lemon zest and toss to combine

When the pasta is cooked, reserve a half cup or so of the pasta water and drain the pasta.

Return the shrimp and garlic to the vegetables in the pan. Add the pasta and the entire jar of the Lemon Pesto to the pan. Toss everything gently, adding pasta water to create a light creamy sauce..

When everything is combined, add about half of the Pecorino and toss once more. Continue to cook until everything is hot and the cheese has melted. Taste and add salt and pepper if needed.

Top with the remaIning cheese and serve.