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).
Creamy Keto "Pasta" with Shrimp, Bacon, & Broccoli
Ingredients List
- 1/2 lb large shrimp (8 to 10 shrimp), peeled, deveined, and patted dry with paper towels
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 Tbsp olive oil, divided
- 2 slices (1 oz) bacon, chopped
- 1½ cups broccoli florets (5 oz total)
- 2 garlic cloves, minced
- 1/4 cup water
- 3 Tbsp butter
- 1/2 tsp onion powder
- 6 Tbsp heavy cream
- zest and juice of 1/2 lemon
- 1 (8 oz) package shirataki noodles
Instructions
- Season the shrimp with the salt and pepper.
- Heat a large nonstick frying pan over medium-high heat. Add half 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 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 the 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 melted. Return the shrimp and bacon to the pan. Add the cream. Bring it to a boil over medium-high heat. 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, then microwave or boil for 1 minute. Drain completely.
- Add the noodles to the saucepan with the shrimp, broccoli, and sauce, toss to coat, then serve.
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