Karen Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind. Prep and Cook Time: 40 minutes.
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
How to Make It
In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt, uncovered, over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
Break pasta into 2-in. pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp. lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parsley. Serve hot.