Makarooneh ba Gharch va Meygoo (ماکارونی با قارچ و میگو) — Persian Macaroni with Mushrooms and Shrimp

• 450 gShrimp, peeled and deveined (medium-large; tails optional)
• 30 mlLemon juice (freshly squeezed, divided)
• 6 gSalt (divided)
• 2 gBlack pepper (freshly ground, divided)
• 400 gMacaroni (short macaroni elbows or penne)
• 3000 mlWater (for boiling pasta)
• 60 gButter (divided)
• 30 mlOlive oil (helps prevent butter from browning too fast)
• 200 gOnion (finely diced)
• 18 gGarlic (minced (about 6 cloves), divided)
• 300 gMushrooms (cremini or button, sliced 5 mm thick)
• 70 gTomato paste (about 4 tbsp)
• 400 gCrushed tomatoes (canned, or passata)
• 8 gSugar (balances tomato acidity for a slightly sweet Persian profile)
• 2 gGround turmeric (about 1 tsp)
• 0.5 gGround cinnamon (about 1/4 tsp, optional but traditional-leaning)
• 20 gParsley (finely chopped, plus extra to serve)

Instructions

1. 1

   Marinate the shrimp: pat shrimp dry, then toss with 15 ml lemon juice, 4 g salt, and 1 g black pepper. Refrigerate 15 minutes while you prep vegetables. Keep the shrimp cold; this short marinade seasons without making the texture mushy. Chop onion, mince garlic, slice mushrooms, and measure tomato ingredients.

2. 2

   Sauté mushrooms to concentrate flavor: heat a large skillet over medium-high for 2 minutes. Add 15 ml olive oil and 15 g butter, then add mushrooms in an even layer. Cook 6–8 minutes, stirring only occasionally, until browned and most moisture evaporates. Add 6 g minced garlic and cook 30 seconds until fragrant; transfer to a bowl.

3. 3

   Build the Persian-style tomato base: in the same skillet over medium heat, add 30 g butter. Add diced onion and cook 8–10 minutes until soft and lightly golden. Add remaining garlic (12 g) and cook 45 seconds. Stir in tomato paste, turmeric, and cinnamon; fry 2–3 minutes until the paste darkens slightly and smells sweet.

4. 4

   Simmer the sauce: add crushed tomatoes, 120 ml water, sugar, remaining 2 g salt, and remaining 1 g black pepper. Bring to a gentle simmer, then cook uncovered 10–12 minutes, stirring every few minutes, until glossy and slightly thick. Return the browned mushrooms (and any juices) to the skillet and simmer 2 minutes to combine.

5. 5

   Cook pasta just shy of al dente: bring 3000 ml water to a rolling boil. Add 18 g salt, then macaroni. Cook 2 minutes less than the package suggests (usually 7–9 minutes total) so it finishes during steaming. Reserve 120 ml pasta water, then drain well; do not rinse.

6. 6

   Quick-cook shrimp separately for tenderness: heat the skillet (or a second pan) over medium-high. Add 15 g butter. Add marinated shrimp in a single layer and cook 60–90 seconds per side (2–3 minutes total) until just pink and opaque. Immediately remove from heat to avoid overcooking; keep warm.

7. 7

   Layer and steam (damkesh) for classic makarooneh texture: in a nonstick pot (24–26 cm), melt 15 g butter over medium and swirl to coat. Add 1/3 of the pasta, then 1/2 of the tomato-mushroom sauce; repeat, finishing with pasta. Splash 60–120 ml reserved pasta water around the edges, cover with a lid wrapped in a clean towel, and steam 25–30 minutes on low.

8. 8

   Finish and serve: gently fold the cooked shrimp through the hot pasta in the pot for 30–60 seconds (off heat) so it warms without toughening. Add chopped parsley and the remaining 15 ml lemon juice. Taste and adjust salt and pepper. Serve immediately, scraping up any crisp bottom crust and topping with extra parsley.