Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.
Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.