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.