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Bring a large pot of water to a boil. Add kale and remove with tongs or a slotted spoon after 30 seconds, transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
Using a food processor, add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Set prepared lemon kale pesto aside.
Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.
During the last 5 minutes that the spaghetti is cooking heat a grill pan over medium-high heat. Toss shrimp in olive oil and season with S&P. Sear the shrimp for about 2 minutes per side until golden brown.
Drain pasta, reserving ¼ C of the water. Toss pasta with lemon kale pesto, slowly add in the reserved water making sure you dont add too much. Season with S&P to taste. Add shrimp, squeeze lemon juice over the top and garnish with chopped parsley and lemon zest. Serve immediately.