Tail

spaghetti (480 grams) • shrimp tails (1 kg) • fresh cherry tomatoes (50 grams) • small bunch fresh parsley • Extra virgin olive oil, • garlic clove • Salt, • Black pepper, • Soy sauce, • Ground ginger,

brown rice (100 grams) • shrimp tails (120 grams) • extra virgin olive oil • chopped leek (150 grams) • water (or milk) (50 grams) • white wine (40 grams) • salt, leveled • Boiling water,

frozen cooked clams (400 grams) • cleaned and deveined Argentine shrimp tails • frozen asparagus (200 grams) • dried orecchiette pasta (200 grams) • garlic clove • frozen chili pepper • Extra virgin olive oil • paprika

scallops (about 200 g) • shrimp tails • Treviso radicchio • pappardelle (about 170 g) • Garlic • Salt, pepper, and ginger • Parsley • Bay • White wine for deglazing

Monkfish tail, 14 oz (400 grams) • large Tropea onion (or other sweet red onion) • pre-washed mixed salad greens

large shrimp tails • garlic • white wine (60 ml) • pink grapefruits or oranges • fennel bulb • Extra-virgin olive oil, salt, and pepper, to taste • Sprinkle of chia seeds for garnish

zucchini • fresh ricotta cheese (about 250 grams) • small shrimp (about 150 grams) • large shrimp tails • About 20 conchiglioni pasta shells • grated Parmesan cheese (about 40 grams) • pine nuts (about 15 grams) • scallion • Salt, pepper, fresh mint, and extra-virgin olive oil, to taste

shrimp tails (I used frozen) • Carnaroli rice (about 350 grams) • Extra virgin olive oil • butter • fish stock (about 1/2 liter) • garlic cloves • Tuscan kale pesto (made with just the leaves, extra virgin olive oil, and water)

Carnaroli rice (about 450 grams) • shrimp tails • mussels (about 1 kg) • cuttlefish (or substitute with squid or calamari) • fresh parsley • fresh basil • garlic cloves • dry white wine (about 60 ml) • Extra virgin olive oil

potatoes (about 900 grams) • eggs • gluten-free flour (about 300 grams) • whole scampi (about 500 grams) • peeled shrimp tails (about 400 grams) • tomato sauce (about 500 grams) • To taste: garlic, parsley, and salt

Hepatopancreas and ink sacs leftover from cleaning 4 squid • garlic • shrimp tails • fresh parsley • Shrimp salt • Shrimp salt (https://cookpad.wasmer.app/it/r/15225830) • fish stock (about 500 ml) • white wine (about 60 ml) • Zest of 1 organic lemon • butter (about 50 grams) • Chili powder

squid ink tagliolini (about 300 grams) • shrimp tails (about 400 grams) • paprika • pine nuts (about 30 grams) • mustard pesto

langoustine tails (300 grams) • asparagus tips (150 grams) • fresh red tomatoes • egg fettuccine (120 grams) • To taste: garlic, parsley • To taste: white wine • To taste: extra virgin olive oil

Argentine shrimp tails • Carnaroli or Baldo rice (about 200 grams) • curry powder • green onion • carrot • butter • Vegetable broth

For the asparagus cream • –1.3 lbs white asparagus (500–600 grams) • small potato • small onion • Parsley stems, • Extra-virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxx • thick egg tagliatelle noodles (400 grams) • monkfish tail (monkfish) • Whole black peppercorns, • Peel from 3 zucchini • Extra-virgin olive oil, •

Arborio rice (about 350 grams) • shrimp (about 300 grams) • onion • White wine • Garlic • Tomato purée • Heavy cream • Olive oil • Salt • brandy • Seafood stock (1 celery stalk, 1 carrot, 1 onion, shrimp heads, shells, and tails)

Carnaroli rice (about 180 grams) • medium zucchini • shrimp tails • saffron • garlic • Extra virgin olive oil, • Salt and pepper, to taste • Chopped parsley, to taste

Carnaroli rice (about 200 grams) • asparagus • fresh shrimp tails (about 200 grams) • tomato paste • Boiling water, • Mixed aromatic vegetables, • Extra virgin olive oil, • Salt,

ravioli for two people (here, shrimp and burrata) • Piccadilly tomatoes (about 500 grams) • garlic clove • Extra-virgin olive oil • shrimp tails (about 300 grams) • stracciatella di burrata (about 300 grams)