Thank you! That looks marvelous. 😋

Hi Jeanette, nori is kind of the main component that makes this dish unique so if you were to leave it out it would just be a shrimp and cream pasta. You could substitute other types of nori (such as aonori), but if you can't find regular nori near you it's unlikely you'll be able to find more specialized varieties of nori. Perhaps another Japanese-style pasta like this one will work better for you? https://norecipes.com/butter-soy-sauce-pasta/

Thanks Kathy! I think that having leftover nori is a problem that effects anyone who's ever tried making sushi at home, so you're not alone. I think the sauce could be delicious with broccoli, cauliflower, or even spinach (think creamed spinach). I hope you enjoy it!

What a clever way to use up leftover nori! I never seem to use up all of mine, even though you taught me to make furikake with it. I might try this sauce with steamed vegetables since I don't eat much pasta. Or I could use shirataki noodles. Since I won't have the starch from the pasta and water I usually add a bit of potato starch to the sauce.