Low Carb Baked Cream Cheese Shrimp Pasta
How to Make It
Step 1
Drain shirataki noodles from their packaging before adding them to a pan on the stove. Heat the noodles just until the excess moisture evaporates and the noodles dry out a little. Try not to overcook the noodles so they don’t brown.
Step 2
In a separate pan, cook bacon strips until they’re crispy. Chop the bacon into small pieces. Set the bacon and shirataki noodles aside – you’ll need them later in the recipe.
Step 3
Make the shrimp. Toss peeled jumbo shrimp with olive oil, salt, pepper, onion powder, garlic powder, paprika, and chili powder. Cook the seasoned shrimp in a pan over medium-high heat for 2-3 minutes per side or until done. Leave the shrimp aside with the bacon and noodles.
Step 4
The final component is the sauce – add cream cheese, marinara sauce, and Italian seasoning to a small pot. Over low heat, whisk the ingredients together until the cream cheese melts and you have a smooth and creamy sauce. Now, turn on your oven to preheat at 350 F (180 C).
Step 5
Spray a small baking dish with cooking spray. In a bowl, mix together all four components: shirataki noodles, chopped bacon, shrimp, and sauce. Then, add the mixture to your baking dish.
Step 6
Cover the dish with aluminum foil and bake for 30 minutes. The edges of the pasta may be browned. You can cook the pasta under your broiler for additional time to brown the top of the pasta as well. Make sure not to overheat the pasta so the sauce doesn’t separate before serving.
Ingredients
- Shirataki Noodle – 8 oz
- Bacon – 3 slice – 6″ long
- Raw Shrimp – 8 large
- Olive Oil – 0.5 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Paprika – 0.13 tsp
- Chili powder – 0.25 tsp
- Cream cheese – 4 oz
- Marinara sauce – 0.5 cup
- Italian seasoning – 0.5 tsp