3 tablespoons Olive oil 1 pound Shrimp, peeled & deveined Kosher salt, to taste 1 teaspoon Red pepper flakes 3 Garlic cloves, minced 1/4 cup Parsley 1 Lemon, zested & juiced 1 Can of chickpeas, drained & rinsed 1 pound Zucchini noodles, blanched
Heat a large skillet over medium heat and add in the olive oil. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp on both sides until pink and almost cooked through, about 3 minutes. Remove from the pan and set aside on a plate.
Add in the red pepper flakes, garlic, and parsley and season with salt. Add in the chickpeas and toss to coat. Place the shrimp back into the pan and add in the lemon juice and zest. Toss in the zoodles and coat with the sauce. Serve warm.
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