Shrimp Linguine with Sundried Tomato Pesto and Spinach

Cook the linguine according to package directions. Toss with the pesto. Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice the zest. Heat the oil in a large skillet over medium heat. Add the garlic and zest and cook, stirring, until tender, about 2 minutes. Increase the heat to medium-high, add the shrimp and cook for 2 minutes. Turn the shrimp, add the wine, and simmer until the shrimp are opaque throughout, about 2 minutes. Toss with the pasta mixture and spinach.