What does seaweed pasta taste like?

Seaweed pasta has a savory, umami-rich flavor with nutty notes from toasted sesame seeds. Roasted nori adds a mild ocean-like taste, while soy sauce and garlic give the sauce more depth.

Can I use seaweed snacks instead of nori sheets?

Yes, but choose plain roasted seaweed snacks if possible. Seasoned snacks may contain extra salt or oil, so the flavor and saltiness of the sauce can change.

Is the egg yolk cooked in seaweed pasta?

The egg yolk is first mixed into the nori sesame sauce. Hot pasta water and spaghetti are then added off the heat. This method does not guarantee that the egg yolk is fully cooked, so use a pasteurized egg yolk for this recipe, as recommended in the FDA's egg safety guidance .

Can I use scallops instead of shrimp?

Yes. Scallops are used in other versions of viral nori pasta and pair well with the sesame sauce. Sear them separately until fully cooked, then serve them over the spaghetti.

Seaweed Pasta Recipe (Viral Nori Sesame Pasta)

Description

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

Ingredients

Scale

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

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.
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.
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.
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.
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.
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