Peel the carrots with the help of a potato peeler and cut them into cubes. Peel the onion and chop it coarsely. Wash under running water and cut the cherry tomatoes in half. Wash and dry the sprig of parsley. Shell the prawns: remove the head, open the carapace on the belly side and, with a toothpick, dig into the back of the crustacean to remove the black stripe of the intestines.

Pour 2 tablespoons of extra virgin olive oil into a large saucepan and add all the vegetables and shrimp shells. Sauté for 10 minutes, then pour 700 ml of water and simmer over low heat for 30 minutes to obtain a prawn bisque.

Pour 1 tablespoon of oil, two poached garlic cloves and the chopped hot pepper into a pan. Sauté everything for two minutes over medium heat, then add the prawns. Cook the prawns for two minutes on each side, turning them with tongs or a fork. Turn off the heat, remove the garlic and set the prawns aside in a bowl.

Wash, dry and cut the two ends of the courgettes, then slice them into rounds with a knife or a thin mandolin. In the same pan where you cooked the prawns, add another 2 tablespoons of oil and turn the heat on to medium heat. Heat the oil for a minute, then add the courgettes and 1 pinch of salt. Cover with a lid and cook for 5 minutes, stirring halfway through cooking so that both sides cook. Once cooked, set them aside.

When the prawn bisque is ready, turn off the heat and separate the liquid from the vegetables and shells using a narrow-mesh steel strainer. With a spoon, crush the ingredients in the colander, so that all the liquids come out.

Dip your favorite pasta shape into boiling salted water, we used strozzapreti. Pour the bisque into the pan and turn the heat to low to keep it hot. When the pasta is half cooked, drain it and pour it into the pan with the bisque, raise the heat to medium and finish cooking the pasta directly in the bisque.

Add zucchini and shrimp when the pasta is almost cooked. Stir the ingredients to mix everything together and serve piping hot.