Clean the shrimps by de-shelling them and save the shells in a pot
Once they are clean, put the pot on high heat with a dash of olive oil and roast the shells lightly, before adding 500ml of cold water and letting it simmer for 10 minutes (making the bisque)
While that cooks, chop the zucchini in half circles around 3-4mm thick, the shallot finely and the shrimp in 1cm pieces
After the 10 minutes filter it in a bowl and add the saffron, stirring to combine
In a pan with some olive oil add the shrimp, cook until 1 minute away from fully cooked and remove from the heat. Add the shallot and zucchini and salt & pepper
Cook for 10-15 minutes. At the end, add the shrimp and turn the heat all the way down
While the zucchini has been cooking, cook the pasta 2-3 minutes al dente. Move it to the pan with the other ingredients, add some saffron bisque and finish the cooking process in the pan. Serve with black pepper and buon appetito!