Prepare the foam by whipping the orange juice and soy lecithin and allow reposing in the refrigerator for 2 hours. Prepare the cream by cooking the potatoes, carrots, milk, butter, and citrus peels for approximately 10 minutes, taking care to not overcook the potatoes. Add the salt and pepper and whip. Cook the pasta in abundant salted water. In a saucepan, brown the garlic and parsley and then discard. Add a few cups of water. When cooked “al dente” add the pasta to the saucepan and mix with a few tablespoons of cream. Remove from the flame and add the sea urchin mean and a drizzle of olive oil. To plate, create a base with the salted cream and carefully place the pasta and sliced shrimps already lightly seasoned with olive oil. Use a hand mixer to whip the citrus foam and garnish the shrimps. WINE PAIRING: With a complex preparation that has a sweet tendency due to the shrimps and pasta, sour notes from the sea urchin and acidic due to the citrus a Gewurztraminer from the Alto Adige wine region marries well with the dish. With its aromas of white pepper and candied citrus, the palate rejoices in a delicious and smooth acidic taste that is both sour and aromatic.