Viral Seaweed Pasta (Nori & Sesame)

This viral seaweed pasta combines spaghetti with a savory nori sesame sauce made with roasted seaweed, toasted sesame seeds, soy sauce, and sesame oil. A pasteurized egg yolk helps bring the sauce together, while seared shrimp add a flavorful finishing touch.

Ingredients for Seaweed Pasta

You only need a few ingredients to make this nori sesame pasta. Here’s what goes into the sauce and the shrimp topping.

• Spaghetti: Use 8 oz of regular spaghetti. The noodles hold the sauce well.
• Roasted nori: Use 6 g of unseasoned roasted seaweed sheets for the signature savory flavor.
• Toasted sesame seeds: Two tablespoons add a nutty flavor to the sauce.
• Reduced-sodium soy sauce: Two tablespoons season the pasta and add umami.
• Toasted sesame oil: Use 1½ tablespoons for a rich sesame flavor.
• Garlic: One large clove, finely grated, blends into the sauce.
• Pasteurized egg yolk: One yolk helps the sauce come together when mixed with the pasta.
• Pasta water: Reserve about 1 cup before draining. Use ¼–¾ cup, as needed, to help the sauce coat the spaghetti.
• Shrimp: Use 12 oz of raw, peeled, and deveined shrimp.
• Neutral oil: One tablespoon for searing the shrimp.
• Chili crisp (optional): Add 1–2 teaspoons when serving if you want a little heat.

How to Make Seaweed Pasta

Step 1: Prepare the nori and sesame. Tear the roasted nori into small pieces. Add it to a food processor with the toasted sesame seeds and pulse until finely ground. Avoid overprocessing the sesame seeds into a paste.

Step 2: Mix the sauce. In a large heatproof bowl, combine the ground nori and sesame with the soy sauce, toasted sesame oil, grated garlic, and pasteurized egg yolk. Stir until combined. The mixture will be thick at this stage.

Step 3: Cook the shrimp. Pat the shrimp dry. Heat the neutral oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, turning as needed, until they are firm, pearly, and opaque throughout. Transfer to a clean plate.

Step 4: Cook the spaghetti. Bring a large pot of lightly salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.

Step 5: Coat the pasta. Gradually whisk ¼ cup of the hot pasta water into the nori mixture. Add the drained spaghetti and toss thoroughly off the heat. Add more pasta water, a tablespoon or two at a time, until the sauce coats the spaghetti evenly.

Step 6: Serve. Divide the pasta among four plates and top with the cooked shrimp. Add a little chili crisp if desired, and serve immediately.

Tips for the Best Seaweed Pasta

• Use unseasoned roasted nori. Choose plain roasted nori sheets rather than flavored seaweed snacks, which may contain extra salt or oil.
• Grind the nori and sesame finely. Smaller pieces blend more easily into the sauce. Pulse briefly to avoid turning the sesame seeds into a paste.
• Add pasta water gradually. Start with ¼ cup, then add a little more as needed. The sauce should coat the spaghetti without becoming watery.
• Keep the sauce off direct heat. Toss the hot spaghetti with the sauce in a separate bowl to reduce the risk of scrambling the egg yolk.
• Don’t overcook the shrimp. Remove them from the skillet once they’re firm, pearly, and opaque throughout.
• Serve right away. The sauce is best enjoyed while the spaghetti is warm and freshly coated.

For another shrimp dinner idea, try our salt and pepper shrimp.

Storage and Reheating

Storage: Seaweed pasta is best served fresh. If you have leftovers, transfer them to an airtight container and refrigerate within 2 hours. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheating: Reheat leftovers thoroughly to 165°F (74°C). The egg-based sauce may thicken or lose its smooth texture when reheated, so the pasta may not be as creamy as when freshly made.

Freezing: Freezing is not recommended for the best texture, since the sauce may separate and the spaghetti may become soft after thawing.

Frequently Asked Questions

Viral Seaweed Pasta (Nori & Sesame)

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• Author: Sophia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Spaghetti tossed in a savory roasted nori and sesame sauce, topped with seared shrimp and optional chili crisp.

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Ingredients

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For the Nori Sesame Pasta

• 8 oz dry spaghetti
• 6 g unseasoned roasted nori sheets
• 2 tbsp toasted sesame seeds
• 2 tbsp reduced-sodium soy sauce
• 1½ tbsp toasted sesame oil
• 1 large garlic clove, finely grated
• 1 pasteurized egg yolk
• ¼–¾ cup reserved pasta cooking water, as needed

For the Shrimp

• 12 oz raw shrimp, peeled and deveined
• 1 tbsp neutral oil

Optional Topping

• 1–2 tsp chili crisp

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Instructions

1. Prepare the nori and sesame. Tear the roasted nori into small pieces. Add it to a food processor with the toasted sesame seeds and pulse until finely ground, without turning the sesame into a paste.
2. Make the sauce. In a large heatproof bowl, mix the ground nori and sesame with the soy sauce, sesame oil, grated garlic, and pasteurized egg yolk until combined.
3. Cook the shrimp. Pat the shrimp dry. Heat the neutral oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, turning as needed, until firm, pearly, and opaque throughout. Transfer to a clean plate.
4. Cook the spaghetti. Bring a large pot of lightly salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
5. Toss the pasta. Gradually whisk ¼ cup of hot pasta water into the sauce. Add the drained spaghetti and toss thoroughly off the heat. Add more pasta water, 1–2 tablespoons at a time, until the sauce coats the noodles evenly.
6. Serve. Divide the spaghetti among four plates, top with the cooked shrimp, and finish with optional chili crisp. Serve immediately.

Notes

• Use plain, unseasoned roasted nori rather than flavored seaweed snacks.
• Use a pasteurized egg yolk because the off-heat mixing method does not guarantee the egg reaches a safe cooking temperature.
• Add the reserved pasta water gradually to control the sauce consistency.
• Cook the shrimp thoroughly before adding them to the finished pasta.
• Serve immediately for the best texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop