This is a pasta Kallie and I discovered outside of Palermo, Sicily, while driving towards Trapani to meet with our Sicilian producer, Curatolo.  Although it sounds strange to some, the mint works perfectly in this preparation, and despite the interesting method for preparing the base for the sauce, which I took from Rocco Dispirito, it is very tasty.  Enjoy this dish with a crisp white wine.  Curatolo produces two inexpensive whites: Mulinea Chardonnay and Mulinea Insolia.  Both wines would pair well with this dish, as well as Andrea Felici's Verdicchio dei Castelli di Jesi, and our newest addition, Castellari Bergaglio's "Fornaci" Gavi.  A last reminder: don't be afraid of the mint, and don't be afraid of the shrimp heads.  If you won't brave it, substitute the shrimp heads with 4-6 shrimp. 

1 lb pasta (preferably thick spaghetti)
1 lb medium shrimp, shelled with heads ON (about 20-24)
½ large yellow squash, sliced thinly into rounds
½ large zucchini squash, sliced thinly into rounds
1 generous handful fresh mint, chopped
½ medium sweet onion, finely chopped
3 T coriander seeds, ground
1 generous cup dry white wine (see recommendations below)
Olive Oil
Unsalted Sweet Butter (if desired)
Salt
Pepper


Heat your salted pasta water early, so that it's at a rolling boil when you need it. 
 
Heat a few T olive oil over medium high heat.  Season the shrimp with salt and pepper and sauté the shrimp until they're just pink (do NOT overcook the shrimp - better to be underdone at this stage).  Remove the shrimp immediately and set aside, leaving the oil in the pan. 
 
Remove the heads of the shrimp and reserve both the body and the heads.  In a blender, combine the heads and the wine and blend thoroughly.  Pass the blended mixture through a fine mesh strainer, reserving the liquid and discarding the solids.
 
Add another T or so of olive oil to the pan and heat over medium high heat.  Add the ground coriander and sauté quickly, while constantly stirring, until fragrant (a bit over a minute). 
 
Add the pasta to the water at this stage (or soon thereafter - the remaining cooking time is short)
 
Add a bit more olive oil and sauté the onions until translucent and soft, about 5 minutes.  Add the reserved liquid and the mint and simmer over medium high to high heat for about 5 minutes more, keeping an eye on your pasta.  If you desire a sweeter, creamier sauce, add a few T of unsalted sweet butter at this stage. 
 
Toss in the yellow and zucchini squash and cook for a few minutes (we like a more firm texture to the squash, so perhaps only a minute if you prefer firm texture as well). 
 
Toss in the shrimp to heat through, a minute or so, constantly tossing. 
 
Add the pasta to the sauce, tasting for seasoning.  Salt and pepper to taste and serve immediately.  ¡Buon Appetito!
 

Pair with Curatolo Mulinea Insolia or Chardonnay, Andrea Felici Verdicchio, or Castellari Bergaglio "Fornaci" Gavi.