Linguine with Peppery Shrimp

Combine shrimp, 1/2 teaspoon salt, and pepper, tossing to coat shrimp.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Add shrimp; saut 4 minutes or until shrimp are done.

Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon salt.

Add pasta; cook 10 minutes or until al dente.

Drain, reserving 2 tablespoons pasta water.

Add shrimp, butter mixture, reserved pasta water, and remaining 1/2 teaspoon salt to pasta, tossing to coat.

Sprinkle with remaining 1 teaspoon thyme.