Thoroughly clean the pink shrimp, removing the heads and intestinal tract. Wash the citrus fruits and peel them using a vegetable peeler, being careful to avoid the white pith. In a pan with a drizzle of olive oil, sauté the shrimp heads and citrus peels, add ice cubes, and let it cook to create a flavorful bisque. Season with salt and pepper.

Clean the shrimp tails and finely chop them. Dress with olive oil, salt, a splash of orange and lemon juice, and pepper. Let them marinate for a few minutes. Bring water to a boil for the linguine, salt it, and add the pasta once boiling. Strain the shrimp bisque and pour it back into the pan.

Drain the linguine al dente and toss it in the pan with the bisque. Add a spoonful of burrata cream, a drizzle of olive oil, a pinch of pepper, and a light grating of lemon zest.

Plate the pasta and finish with the remaining burrata cream and the pink shrimp tartare.