Preheat oven to 375°. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.

Pat shrimp dry with paper towels. Place in food processor. Cover and pulse until coarsely chopped. Place shrimp in a large bowl. Gently combine beaten egg, bread crumbs, white onion, lemon zest, Old Bay, and black pepper.

Shape mixture into balls with 1¼-inch scoop or moistened hands. Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 145°. Drain on paper towels.

For sauce: Heat sauce in large saucepan. Add meatballs and 5 cups hot cooked linguine; toss and heat until warm. Garnish with chopped parsley and lemon slices, if desired.