Pasta with Shrimp, Zucchini and Saffron

Method

1. Prepare the shrimp: remove heads and shells, set aside. Make a slit along the back and remove the intestinal vein.
2. Finely dice the red onion.
3. Crush and peel the garlic cloves, then dice finely.
4. Cut the cherry tomatoes in halves or quarters.
5. In a small pot, heat olive oil and sauté garlic, onion, and tomatoes with salt and pepper for 30-40 seconds.
6. Add the shrimp heads and shells, cook for 2 minutes while pressing to extract juices.
7. Deglaze with white wine, increase heat and let alcohol evaporate.
8. Add 500 ml of cold water, cover, bring to a boil, then simmer for 20 minutes on medium-low heat.
9. Meanwhile, prepare the zucchini: grate half and cut the other half into small cubes.
10. After 20 minutes, strain the bisque (do not blend because of chitin). Set aside.
11. In a large pan, heat olive oil and sauté a crushed garlic clove.
12. Add the shrimp tails, cook over high heat for 30 seconds to 1 minute until they curl and lose transparency. Season lightly with salt. Remove and set aside.
13. In the same pan, add the grated zucchini and stir for about 30 seconds.
14. Add 2-3 ladles of bisque and cook until the zucchini melts into a creamy sauce.
15. Add the cubed zucchini and cook briefly.
16. Bring a large pot of salted water to a boil, cook the pasta for half the time indicated on the package.
17. Drain the pasta and transfer to the pan with the cream. Add a little warm bisque to continue cooking.
18. Cover the pan to help the pasta cook evenly.
19. Add the saffron powder and a little milk for extra creaminess (optional).
20. Season with salt and pepper to taste.
21. In the last 30 seconds, add the cooked shrimp and toss everything together.
22. Serve immediately.