Add 5L of Water (5 liter) to a large pot and put it on a medium-high heat in preparation to cook your pasta.
Put a large pan on medium heat and add a generous drizzle of Extra-Virgin Olive Oil (3 tablespoon). Once the oil starts to warm, add finely chopped Garlic (1 clove) and gently stir, letting it simmer for approximately 30 seconds.
Add the cubes of Zucchini (1) and cook them for around 10 minutes or until they begin to soften.
Add the Porcini Mushrooms (1 handful) to your pan, letting the flavours and juices infuse. Stir using a wooden spoon and you will notice the oil start to thicken into a creamy consistency.
Once the water in the pot starts to boil, dissolve 2 pinches of Sea Salt (to taste) and add a packet Orecchiette Pasta (16 ounce). Cook for 17 minutes.
A few minutes before the pasta is ready, add fresh Shrimp (300 gram) to the zucchini and porcini mix, cooking slowly for just a few minutes. Sprinkle Fresh Parsley (to taste) on top and mix through before adding a small handful of fresh Breadcrumbs (1 handful) and some Chili Oil (to taste).
Strain the pasta and add it to the pan with the sauce, using a little bit of the pasta water to help the sauce and the pasta combine. Mix well and serve with more breadcrumbs and parsley.