This heavenly Japanese shrimp pasta merges plump garlicky shrimp with a velvety nori cream sauce and a peppery kick from watercress that strikes the perfect balance between decadence and freshness.
– 6 cups water – 1 tablespoon salt – 200 grams spaghetti – 200 grams cleaned shrimp – 7 grams garlic (minced) – 1 teaspoon soy sauce – 1 tablespoon olive oil – 8 grams nori (2 full sheets) – ¾ cup cream – 25 grams watercress (chopped, with tips reserved)
Bring 6 cups of water to a boil and and add 1 tablespoon of salt, along with the pasta. Cook for 2 minutes less than specified on the package directions.
While you wait for the water to boil, marinate the shrimp with the soy sauce and garlic.
When the pasta has 5 minutes left, heat a large frying pan over medium heat and add the olive oil and shrimp in a single layer.
Fry the shrimp until they turn orange on one side and then flip and cook the other side. When there are no grey parts left, transfer the shrimp to a bowl and set aside.
Add the nori and 1/2 cup of boiling water from the pasta to the pan and stir until you have a nori paste.
Add the cream and turn up the heat to bring the mixture to a boil.
When the timer on the pasta goes off, transfer directly to the cream sauce and finish cooking it in the sauce while stirring constantly. If it starts getting dry, add more pasta boiling water.
Return the shrimp to the pasta, along with the chopped watercress and toss to combine.