Japanese Shrimp Pasta with Nori Cream Sauce

Von No Recipes · 30 Min.

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Zubereitung

1. Bring 6 cups water and 1 tablespoon salt to a full boil in a pot. Add 200 grams spaghetti and submerge it. Set the timer for 2 minutes less than the package time.
2. While the water heats, toss 200 grams shrimp, 7 grams garlic and 1 teaspoon soy sauce in a bowl until the shrimp is evenly coated.
3. When the pasta has about 5 minutes left, heat a frying pan over medium heat, add 1 tablespoon olive oil and the shrimp in a single layer.
4. Fry until the shrimp turn orange at the edges (about 30 seconds), then flip.
5. When no gray remains on the shrimp, move them to a clean bowl and set aside.
6. Add 8 grams nori and 1/2 cup of boiling pasta water to the pan and stir until the nori dissolves.
7. If the pasta has more than 1 minute left, turn off the heat. Otherwise, add 3/4 cup cream and bring it to a boil over high heat.
8. When the pasta is done, move it straight into the nori cream sauce with tongs. Toss and let it finish cooking, adding more pasta water if it sticks together.
9. Return the shrimp to the pan with 25 grams chopped watercress and toss to combine.
10. Twirl the pasta onto two plates and garnish with the reserved watercress tips.

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