The Meyer lemon is a citrus fruit, originating from China. The fruit is a cross between a lemon and a mandarin orange. The flavor is not as tart as a true lemon and its a wonderful compliment for this dish. You can substitute true lemon as well in this dish.
2/3 c good quality olive oil
2/3 c grated Parmesan
1/2 c fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
2 tbsp Meyer lemon zest
1/3 c chopped fresh basil leaves
1 lb whole wheat penne
1lb shrimp, peeled and deveined
Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes.
In a fry pan, heat 1 tbsp olive oil and add shrimp, in a single layer, cooking until just pink, about 3-5 minutes.
In a separate bowl, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the penne, reserving 1 cup of the cooking liquid. Toss the penne with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Add shrimp and season with salt and pepper. Garnish with lemon zest and chopped basil.