Shrimp And Chickpea Pasta

By Sunset
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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

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