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1
In a small saucepan, cover the shrimp shells with the water.
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2
Add the sliced celery and carrot and boil the shrimp shells over high heat until the liquid has reduced to 1 cup, about 20 minutes.
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3
Strain the shrimp stock through a fine-mesh sieve into a small bowl, pressing hard on the solids with the back of a spoon to extract the liquid.
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4
Season the shrimp stock with salt.
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5
In a large pot of boiling salted water, cook the fettuccine until just barely al dente.
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6
Drain the fettuccine, reserving 1/4 cup of the pasta cooking water.
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7
In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
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8
Add the sliced zucchini and garlic and cook over high heat, stirring frequently, until the zucchini is just softened and beginning to brown, about 5 minutes.
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9
Add the shrimp stock, fettuccine, shrimp, tomato sauce, basil, oregano and the remaining 2 tablespoons of olive oil.
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10
Add a pinch of crushed pepper and simmer over moderate heat, tossing constantly, until the shrimp are pink and the sauce is nearly absorbed, about 4 minutes.
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11
Add the torn zucchini blossoms and toss just until they are wilted.
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12
Stir in the reserved pasta cooking water and season the fettuccine generously with salt and pepper.
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13
Transfer the fettuccine to a large serving bowl and serve immediately.
