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

• 450 gLarge shrimp, peeled and deveined (tails removed; thawed if frozen; patted dry)
• 30 mlLemon juice (freshly squeezed, divided)
• 6 gSalt (divided (about 1 tsp total))
• 2 gBlack pepper (freshly ground, divided (about 1 tsp))
• 4 gPaprika (sweet or smoked (about 2 tsp))
• 1 gRed pepper flakes (about 1/2 tsp; adjust to taste)
• 45 mlOlive oil (divided (3 tbsp total))
• 30 gUnsalted butter (divided (2 tbsp total))
• 18 gGarlic (finely minced (about 6 cloves))
• 250 gCherry tomatoes (halved)
• 20 gTomato paste (about 1 tbsp; optional for deeper color)
• 320 gPasta (spaghetti or linguine) (dry weight)
• 3000 mlWater (for boiling pasta)
• 200 gFlatbread or baguette (sliced 1 cm thick)

Instructions

1. 1

   Marinate the shrimp: in a bowl, combine shrimp with 15 ml lemon juice, 3 g salt, 1 g black pepper, paprika, and red pepper flakes. Toss until evenly coated, then refrigerate 15 minutes. Meanwhile, halve the cherry tomatoes and mince the garlic so the cooking goes quickly and the garlic does not burn.

2. 2

   Cook the pasta: bring 3000 ml water to a rolling boil, then add 12 g salt. Add pasta and cook until just al dente, usually 1–2 minutes less than package time (about 8–10 minutes). Reserve 240 ml pasta water, then drain. Toss pasta with 5 ml olive oil from the measured amount to prevent sticking.

3. 3

   Make the crispy bread: heat a large skillet over medium heat (about 175–190°C surface temperature). Add 15 ml olive oil and 15 g butter. Toast bread slices 2–3 minutes per side until deeply golden and crisp. Transfer to a rack or plate; keep warm. Do not stack immediately, or steam will soften the crust.

4. 4

   Sear the shrimp: in the same skillet over medium-high heat, add 15 ml olive oil and 15 g butter. When the butter foams, add shrimp in a single layer. Cook 60–90 seconds per side until pink and just opaque. Remove shrimp to a plate; avoid overcooking now because it will rewarm in the sauce.

5. 5

   Build the sauce: reduce heat to medium. Add garlic and stir constantly for 30–45 seconds until fragrant. Add cherry tomatoes and cook 4–6 minutes, stirring, until they soften and release juices. If using tomato paste, stir it in for 60 seconds to caramelize slightly, then loosen with 120 ml reserved pasta water.

6. 6

   Finish the pasta: add drained pasta to the skillet and toss 1–2 minutes, adding more reserved pasta water (up to 120 ml) as needed for a glossy, lightly emulsified sauce. Return shrimp and any juices, cook 60 seconds to warm through, then turn off heat and add remaining 15 ml lemon juice. Taste and adjust with remaining salt and pepper.

7. 7

   Serve: divide pasta among warm bowls and spoon any tomato-garlic sauce over the top. Serve immediately with the crispy bread on the side for dipping and crunch. For best texture, eat within 10 minutes so the shrimp stays tender and the bread stays crisp while the lemon aroma is at its brightest.