Kitchen notes · a little help before you start
Japanese Shrimp Pasta with Nori Cream Sauce
Japanese Shrimp Pasta with Nori Cream Sauce is made with shrimp, soy sauce, and nori.
- Prep
- 4 min
- Cook
- 11 min
- Total
- 15 min
- Original yield
- Serves 3
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
3. Keep the return step in order
Keep the removed ingredients ready to return at the specified step.
Get to know the ingredients
spaghetti
In the method: Next, add the 200 grams spaghetti and submerge it into the boiling water.
shrimp (peeled and deveined)
In the method: While you wait for the water to boil, add the 200 grams shrimp, 7 grams garlic, and 1 teaspoon soy sauce to a bowl, and stir them together to coat the shrimp evenly.
garlic (minced)
In the method: While you wait for the water to boil, add the 200 grams shrimp, 7 grams garlic, and 1 teaspoon soy sauce to a bowl, and stir them together to coat the shrimp evenly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 cups waterIngredient note
Source: 1 tablespoon saltIngredient note
Source: 200 grams spaghettiIngredient note
Source: 200 grams shrimp (peeled and deveined)Ingredient note
Source: 7 grams garlic (minced)Ingredient note
Source: 1 teaspoon soy sauceIngredient note
Source: 1 tablespoon olive oilIngredient note
Source: 8 grams nori (2 full sheets)Ingredient note
Source: 3/4 cup creamIngredient note
Source: 25 grams watercress (chopped, with tips reserved)
How to make it
0 of 10 steps completeMake room for Japanese Shrimp Pasta with Nori Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Plate the shrimp pasta by twirling it onto two plates and then garnish it with the watercress tips.
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Add the 6 cups water and 1 tablespoon salt to a pot and bring it to a full boil.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
Plate the shrimp pasta by twirling it onto two plates and then garnish it with the watercress tips.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
