Boil the zucchini for about 5 minutes in a saucepan, transfer to a pitcher, blend by immersion adding olive oil, salt and pepper. Transfer the zucchini cream in a squeezer and keep it aside.

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Mix the fine-grain wheat flour, water and a pinch of salt in a large bowl until a nice smooth and uniform mass is formed. Let it rest with plastic wrap for about 30 minutes.

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Clean the tails of the red shrimps, chop them finely, nearly forming a cream and season with olive oil, salt, pepper and some lemon and thyme and keep in the refrigerator.

Wash the onion and celery, then cut it into small pieces, peel and cut the carrots. Pour a drizzle of evo oil in a saucepan and sauté the onion, celery and carrot over high heat for 1 minute.

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Add the heads and shells of the shrimp, bay leaf and washed rosemary to the sauté, and sauté for 2 minutes, crushing the heads of the crustaceans so that all the juice comes out. 

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Cover the saucepan with the lid and cook on low heat for 30 minutes and then strain the broth, which is called ‘bisque’, because of its reddish color and shrimp flavor.

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Roll out the fresh pasta with a rolling pin to a thickness of 1/2 mm, create discs and fill them with the shrimp tails.

Cook in boiling water for about 2 minutes.

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Cut slices of Fiore Dolce Piccante and make disks about 2 inches with a ring.

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Garnishing with spices.