Directions

1. 1

   Bring 6 cups of water with 1 tablespoon salt to a rolling boil in a large pot. Add the 200 grams spaghetti, stir to submerge, and cook for 2 minutes less than the package directions recommend.

2. 2

   While waiting for the water to boil, combine the 200 grams shrimp, minced garlic, and soy sauce in a bowl, stirring gently until the shrimp are evenly coated.

3. 3

   When the pasta has about 5 minutes remaining, heat 1 tablespoon olive oil in a frying pan over medium heat. Add the seasoned shrimp in a single layer.

4. 4

   Cook for about 30 seconds until the edges turn orange, then flip the shrimp and continue cooking.

5. 5

   Once all gray color disappears and the shrimp are opaque throughout (internal temperature 145F minimum), transfer them to a clean bowl and set aside.

6. 6

   Pour 1/2 cup of hot pasta cooking liquid into the pan and add the 8 grams nori sheets, stirring constantly until the nori dissolves completely into the liquid.

7. 7

   If the pasta still has more than 1 minute to cook, turn off the heat and wait. Once the pasta is nearly done, add the 3/4 cup heavy cream to the pan and increase the heat to bring the sauce to a gentle boil.

8. 8

   Using tongs, transfer the cooked pasta directly into the nori cream sauce. Toss gently to coat, allowing the pasta to finish cooking in the sauce. Add more pasta water as needed to maintain a loose, silky consistency.

9. 9

   Return the cooked shrimp to the pan along with the chopped watercress and toss everything together until well combined.

10. 10

    Divide the pasta between three bowls or plates, twirling it with tongs or a fork, and top with reserved watercress tips for garnish.