Paccheri with Shrimp, Zucchini, Lemongrass and Saffron

Method

1. Bruise the lemongrass stalk with the back of a knife to break the fibres, then chop roughly.
2. Heat a drizzle of olive oil in a pan and add the lemongrass. Let it infuse for a few minutes, then add a splash of water and continue to infuse.
3. Remove the lemongrass pieces from the pan (or leave them in if you like) and add diced zucchini. Season with a pinch of salt and cook briefly. Set aside.
4. Prepare the shrimp stock (bisc): In a separate pan, toast chopped celery, carrot, and onion in oil. Add the shrimp heads and shells, a splash of white wine (optional), and cold water. Bring to a boil, then simmer. Strain and reserve the liquid.
5. Add a pinch of saffron threads to the strained shrimp stock and stir to infuse.
6. Cook the paccheri in salted boiling water until al dente. Reserve some pasta water.
7. In the same pan used for zucchini, add a ladle of the saffron shrimp stock and the cooked zucchini. Transfer the drained paccheri to the pan and toss with additional stock to finish cooking risottata-style.
8. Just before serving, add the raw shrimp cut into pieces and a few basil leaves. Toss off the heat until the shrimp are just cooked through.
9. Plate the pasta, spoon over any remaining stock, and garnish with a basil leaf. Optionally, serve with a touch of freshly ground black pepper.