Makaroni ba Meygoo va Nan (ماکارونی با میگو و نان) — Persian-Style Shrimp Pasta with Toasted Breadcrumbs

• 340 gDried pasta (spaghetti or linguine) (or short pasta like penne)
• 12 gKosher salt (for pasta water, plus more to taste)
• 30 mlOlive oil (for sautéing shrimp and cabbage)
• 450 gRaw shrimp, peeled and deveined (medium to large; tails removed for easier eating)
• 12 gGarlic (finely grated or minced (about 4 cloves))
• 2 gBlack pepper (freshly ground (about 1 tsp), plus more to taste)
• 30 mlLemon juice (fresh (about 2 tbsp))
• 250 gGreen cabbage (very thinly shredded)
• 80 gBreadcrumbs (dry, fine; use panko for extra crunch)

Instructions

1. 1

   Bring a large pot of water to a rolling boil (at least 4 liters). Add 12 g salt and the pasta. Cook until al dente according to package timing, usually 8–11 minutes. Reserve 240 ml pasta water, then drain. Toss pasta with 5 ml olive oil from the measured amount only if it will sit more than 3 minutes.

2. 2

   Make the “nan” topping: heat 45 ml olive oil in a skillet over medium heat (about 175°C pan surface). Add breadcrumbs and stir constantly for 4–6 minutes until evenly golden. Add 6 g minced garlic, 2 g salt, and 0.5 g black pepper; cook 45–60 seconds until fragrant, then immediately scrape into a bowl to stop browning.

3. 3

   Pat shrimp very dry with paper towels so they sear instead of steaming. In the same skillet, heat 30 ml olive oil over medium-high heat. Add 12 g grated garlic and cook 20–30 seconds until aromatic. Add shrimp in a single layer, sprinkle with 2 g black pepper, and cook 60–90 seconds per side until just opaque.

4. 4

   Add shredded cabbage to the skillet with the shrimp and toss over medium-high heat for 2–3 minutes. The cabbage should soften slightly but stay crisp. Add lemon juice and stir 15 seconds to coat, scraping any browned bits from the pan. Taste and adjust salt and pepper, keeping the flavors bright and savory.

5. 5

   Add drained pasta to the skillet. Toss for 1–2 minutes over medium heat, adding reserved pasta water 30–60 ml at a time until the strands look glossy and lightly sauced (usually 90–150 ml). Remove from heat. Plate immediately and shower each serving with a generous layer of the toasted breadcrumb “nan” topping.