the viral seaweed was all over my feed so naturally we had to try it! 🍝🦐 spaghetti tossed in a salty, nutty roasted seaweed sauce that turns silky with an egg yolk, then topped with garlicky chili crisp shrimp. savory, a little spicy, and ready in the time it takes to boil the pasta. 🫶
Ingredients
8-10 oz angel hair pasta or spaghetti
3× 5g roasted seaweed packets
½ cup soy sauce, for pasta cooking water
1 tbsp soy sauce
1 tbsp sesame oil
1 egg yolk
½ cup reserved pasta water
1 tbsp sesame seeds
½ lb large shrimp, peeled and deveined
2 cloves garlic, minced
1-2 tbsp chili crisp
1 tbsp avocado oil (or any neutral oil)
Optional: furikake or parmesan cheese to serve
Serves 2
Prep time ~10 mins
Cook time ~15 mins
Cooking Instructions
Make the seaweed sauce
Blend seaweed and sesame seeds in a blender or food processor.
Add it to a heat safe bowl and mix in the soy sauce, sesame oil, and egg yolk. Set aside.
Cook the pasta
Bring a large pot water to a boil. As soon as it boils, add the soy sauce and the pasta.
Cook until al dente. Reserve ½ cup of pasta water.
Add the hot drained pasta and a splash of pasta water. Toss vigorously until the sauce turns glossy and coats every strand, adding more pasta water as needed.
Cook the shrimp
Pat the shrimp dry. Heat avocado oil in a skillet over medium-high heat.
Add the shrimp and cook for 1-2 minutes per side. Add the garlic and chili crisp, tossing for another 30 seconds until fragrant and the shrimp are pink and cooked through. Remove from the heat.
Assemble
Twirl the pasta into bowls and top with the chili crisp shrimp.
Finish with furikake and/or parmesan. Serve immediately.
Tips & Notes
Use very fresh eggs, and skip the yolk if you'd rather not eat it lightly cooked.
Don't skip reserving the pasta water, it's what turns the sauce glossy.
Adjust the chili crisp up or down depending on how much heat you like.
Best eaten right away while the sauce is silky.