Rinse the scampi under running water and remove the heads; cut open the shells to remove the meat; remove the intestines with tweezers and set aside, leaving a few whole scampi with their heads intact for decoration. Meanwhile, prepare a broth with the cleaned carrot and celery cut into small pieces, the parsley with the stems, the heads and shells of the scampi, add salt and cook for about 20 minutes. In a shallow saucepan, chop the shallot and brown, then add the zucchini cut into rounds, season with salt and cook over low heat for about 5 minutes. Set aside a tablespoon of zucchini for decoration, blend the rest with a mixer and keep the cream warm. In the saucepan used to cook the zucchini, add a drizzle of oil, a little chili pepper, the garlic clove, and the whole scampi. Cook for two minutes, add the white wine, let it evaporate, and finally add the cleaned scampi. Cook for another couple of minutes, then remove the garlic, chili pepper, and whole scampi, which will also be used for decoration.
Strain the broth and use it to cook the paccheri pasta, stirring gently from time to time. After about eight minutes, drain the pasta with a slotted spoon and place it directly into the saucepan containing the sautéed shellfish. Cook the paccheri for about two minutes, then plate them on a bed of zucchini cream and garnish with the browned zucchini rounds and whole scampi. Add a handful of chopped parsley before serving.