For this super satisfying, easy dinner, lemony-garlicky cream sauce is paired with keto-friendly shirataki noodles (carb-free, dairy-free, extremely low-cal, and found refrigerated at most major grocers).
Season the shrimp with 1/2 teaspoon salt and 1/4 tsp pepper.
Heat a large nonstick frying pan over medium-high heat. Add 1 tablespoon of the olive oil. Add the chopped bacon and cook until crispy, stirring often, about 4 minutes. Use a slotted spoon to remove the bacon to a plate. Reduce heat to medium, add the shrimp and cook until pink and opaque without overcooking, 1-1/2 minutes per side. Transfer the shrimp to the plate with the bacon.
Add the remaining 1 tablespoon of oil to the pan. Add the broccoli and minced garlic and cook stirring often, until the garlic is fragrant and just beginning to brown, 2 minutes. Add 1/4 cup water, bring it to a boil, then reduce the heat to medium, cover the pan with a lid and steam until bright green and tender-crisp, about 5 minutes. Add the butter and onion powder and stir until butter has melted. Return the shrimp and bacon to the pan, and add the cream. Raise the heat to medium-high and bring the cream to boil. Reduce the heat to medium and stir until everything is coated and the sauce has thickened, about 2 minutes. Stir in the lemon zest and juice. Season to taste with salt and pepper.
Drain and thoroughly rinse the shirataki noodles thoroughly with cold water.
Fill a medium saucepan halfway with water, bring it to a boil, then lower the heat to a steady simmer. Add the rinsed noodles and cook, stirring occasionally, for 2 minutes. Drain the noodles, then return them to the saucepan over medium heat and cook, tossing often to cook off the extra water and give the noodles more traditional pasta mouthfeel, about 1 minute. Add the noodles to the saucepan with the shrimp, broccoli, and sauce, toss to coat, then serve.
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