Peel and devein the 8 red shrimp, reserving the cleaned tails for marinating.

Cut the 200 g Calabrian guanciale into thin strips or small pieces.

Zest both limes and juice them, keeping some zest aside for the final garnish.

Cook the 200 g Calabrian guanciale in a dry pan over medium heat until its fat renders and the pieces are crisp, about 6 to 8 minutes.

Transfer the crispy guanciale to a bowl, leaving about 2 tablespoons of rendered guanciale fat in the pan.

Mix the cleaned 8 red shrimp with lime juice, half of the lime zest, and the rendered guanciale fat.

Marinate the red shrimp for 10 minutes in the refrigerator while preparing the pasta.

Blend the 250 g burrata with 1 tablespoon butter, 1 tablespoon extra-virgin olive oil, and a little lime zest until smooth.

Boil the 400 g fresh tagliolini in salted water until just under al dente, reserving 120 ml pasta cooking water before draining.

Add the drained fresh tagliolini and 1 tablespoon squid ink to the pan, then toss over medium heat.

Add the 120 ml pasta cooking water gradually and toss until the squid ink coats the pasta in a glossy emulsion.

Season the black tagliolini with salt and black pepper, then divide it among 4 warm plates.

Spoon the burrata cream over the pasta and arrange 2 lime-marinated red shrimp on each serving.

Finish each plate with crispy Calabrian guanciale, remaining lime zest, and a small drizzle of extra-virgin olive oil.