Cook the macaroni in boiling salted water till tender; drain.
Meanwhile, in skillet cook onion in butter till tender but not brown. Add the 2/3 cup water, tomato paste, almonds, shrimp, salt, cinnamon, ginger, fennel, and tomato. Bring to boiling. Cook, uncovered, over medium heat for 5 minutes, stirring occasionally.
Place drained macaroni on large plate; spoon sauce atop. Garnish with egg slices, lemon wedges and parsley.