½ cup extra-virgin olive oil 3 cups cherry tomatoes, quartered 1 tsp. crushed red chile flakes 4 cloves garlic, thinly sliced 1 lb. jumbo shrimp, peeled and deveined 1½ cups dry white wine Kosher salt, to taste 10 oz. spaghetti 2 tbsp. finely chopped parsley 1 sheet yaki nori (roasted seaweed), cut in slivers; optional Juice of 1 lemon Freshly ground black pepper, to taste
Heat ¼ cup oil in a 12″ skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes. Add shrimp; cook, turning once, until just pink, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil; add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup cooking water, and add pasta to skillet along with cooking water, remaining oil, parsley, nori, and juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.