Low Carb Baked Cream Cheese Shrimp Pasta

This original Carb Manager recipe for two is perfect for sharing (or having more for yourself later). Keto-friendly shirataki noodles are mixed with pieces of bacon, seasoned shrimp, and a thick and creamy cream cheese sauce. All the ingredients go into a casserole dish before they’re baked perfectly. Moms, dads, kids, and friends alike will all enjoy this cheesy and flavorful pasta. That is if you’re willing to share! Serve the pasta alone as a lunch or pair it with more Carb Manager side dishes for a larger dinner. All pasta goes great with salad or soup. Why not try it with the Low Carb Italian Garbage Salad recipe?

Make a Keto mother’s day dinner recipe

Looking for any Keto mother’s day recipes to celebrate mom? Or maybe you’re just trying to make a recipe for any special woman in your life. This recipe is simple enough for anyone to make. The comfort-food vibes will taste delicious for whomever you share the pasta with and will be impressive too. Keep this recipe in mind for your next holiday celebration.

Other ingredients you can add

Want to add a little more to the pasta to make it more filling? Try adding sauteed low-carb vegetables. Some Keto-friendly veggies are zucchini, mushrooms, and broccoli. Adding dark leafy greens like spinach can add nutrients to your meal with fewer carbs. Don’t just make your cream cheese pasta with shrimp! It also tastes good with chicken.

Meal prep the recipe

Maybe you’re not sharing your finished baked pasta. Instead, include the leftovers in your meal prep rotation. You can easily portion the recipe by weight (include about 4 shrimp per serving too). Use meal prep containers or Tupperware to store the pasta in your refrigerator for up to 4 days. Just microwave the pasta to reheat it.

Net Carbs

6.3 g
Fiber

2.8 g
Total Carbs

9.3 g
Protein

12.3 g
Fats

27.7 g

324 cals

Quantity

Serving Size

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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

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.