Spicy Garlic Rosemary Shrimp & Pasta

image of Mother-in-law's tongue pasta

Is this not the coolest pasta you have ever seen in your life? I found this (and a bunch of other fun colored and shaped pastas) at World Market the other day and could not resist them, but I think this one is the most unique. I love it! I even love the name – “Mother In Law’s Tongue” pasta.

I’ve been pondering how to serve this beautiful pasta. Most pasta sauces would cover up the lovely colors, and I didn’t want to go that direction. Then, while browsing through some tried and true recipes, I found just the perfect thing. Spicy Garlic Rosemary Shrimp!

This is one of those wonderful recipes that proves that healthy meals don’t have to be boring or skimpy or any of that. It’s quick, easy to make, very flavorful and low enough calorie that you can have a hearty portion. Even my anything-healthy-hating-boyfriend loves this recipe. It’s perfect for a weeknight meal because it’s so fast and easy, yet special enough to serve for company.

You could add some goodies to this dish if you want to add some veggies – try some chopped bell pepper or frozen peas for a quick, colorful addition. If you don’t want to use pasta, serve this over rice or bulgur, instead.

Unfortunately, after boiling the Mother In Law’s Tongue pasta, the colors faded somewhat and it separated into skinny strips (along the color lines). It still looked pretty but not as cool as it was when dry. Nonetheless, we enjoyed having such unique and colorful pasta with our shrimp. I wonder if all brands do this or just the one I got? Maybe I boiled it too hard? Have any of you used this kind of pasta before?

Mother-in-law's tongue pasta

Yield: Serves 2-3

Mother-in-law's tongue pasta


  • 1/2 pound pasta
  • 1 pound shrimp deveined and peeled
  • 1 tablespoon garlic infused olive oil (or regular olive oil)
  • Olive oil cooking spray
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary minced
  • 1/2-1 teaspoon crushed red pepper flakes (adjust to your taste – 1 tsp is pretty spicy)
  • Salt and pepper to taste
  • 1 small lemon cut in half


  1. Boil pasta per package directions to al dente. While it is cooking, prepare shrimp.
  2. Heat a large skillet over moderate heat, then add olive oil and garlic and cook briefly, until golden. Add shrimp, then sprinkle with rosemary and pepper flakes. Cook, stirring, until just cooked through, about 3 minutes. Remove from heat. Season with salt and pepper to taste.
  3. When pasta is ready, drain and immediately spray lightly but evenly with olive oil cooking spray, tossing to coat. Portion into dishes and top with shrimp. Squeeze lemon juice over top and serve.

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