Trofie with zucchini and shrimp

Rinse and shell the shrimps, reserving the heads. Mix a tablespoon of oil into the ½ glass of white wine and pour the mixture on the shrimps. Marinate for 10 minutes, stirring occasionally. Meanwhile, bring a large pot of water to a boil to cook the trofie. Chop the shallot and transfer to a frying pan with the oil, the garlic clove and the shrimp heads. Sauté over high heat for a few minutes and pour the ½ glass of dry white wine, letting it evaporate. Add the trofie to the boiling water and season with salt. Rinse the zucchini, cut into rounds and add to the frying pan. Cook for 10-15 minutes over medium heat, stirring often. If necessary, add some cooking water from the pasta and let evaporate completely. Discard the shrimp heads, adjust the seasoning and once the zucchini are cooked remove from the heat and add the shrimps. Drain the trofie while still al dente, transfer to the frying pan and finish cooking. Transfer the pasta to the serving dishes, season with freshly ground pepper and serve.