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Ingredients

• 3 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1/2 teaspoon salt
• 4 cloves garlic, chopped
• 1/2 teaspoon red chile flakes
• 1 can (14 1/2 oz.) whole peeled tomatoes, chopped
• 2 cans (14 1/2 oz. each) reduced-sodium chicken broth
• 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
• 3/4 pound thin spaghetti
• 1 1/2 pounds shrimp, peeled and deveined
• 2 teaspoons chopped fresh oregano
• 1 to 2 tbsp. lemon juice
• 4 green onions, white and light green parts, thinly sliced
• 2 tablespoons finely shredded parmesan cheese
• 1 tablespoon chopped flat-leaf parsley

Description

Karen Schmitt Created This Quick One-pan Dinner With The Colors Of An Arizona Desert Sunset In Mind. Prep And Cook Time: 40 Minutes.

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