Low-Carb Shrimp and Prosciutto Four-Cheese Pasta Recipe
Juicy shrimp, crisp prosciutto and shirataki noodles tossed in a rich four-cheese cream sauce for a satisfying low-carb keto pasta.
Contains: Milk · Shellfish
Contains milk and shellfish. Check the labels of packaged noodles, cured meat and cheeses if you need to avoid a specific allergen or ingredient strictly.
WHY IT WORKS
Why This Recipe Works
01
Dry the Noodles
Rinsing and dry-frying shirataki noodles removes excess packing liquid and surface moisture so the four-cheese sauce clings instead of turning watery.
02
Melt the Cheese Gently
Mascarpone gives the sauce a smooth base while low heat helps Parmesan, fontina and mozzarella melt without separating or becoming grainy.
03
Cook the Shrimp Separately
Searing the shrimp before building the sauce lets you remove them as soon as they are cooked, then return them at the end so they stay tender.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Pasta and Protein
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- Four-Cheese Sauce
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Tools
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Method
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Put the shirataki noodles in a fine-mesh colander and rinse them under cold running water for about 1 minute. Drain very well and press away as much surface moisture as practical.
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Heat a large skillet over medium heat. Add the prosciutto and cook for about 3 to 4 minutes, stirring occasionally, until crisp around the edges. Transfer it to a plate, leaving any rendered fat in the skillet.
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Add the drained shirataki noodles to the dry skillet. Cook for 5 to 7 minutes, stirring often, until the visible moisture has evaporated and the noodles begin to squeak lightly against the pan. Transfer them to a bowl.
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Add the olive oil to the skillet. Pat the shrimp dry, add them in a single layer and cook for about 1 to 2 minutes per side, until opaque and just curled. Transfer them to the plate with the prosciutto.
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Reduce the heat to low. Add the butter and garlic and cook for about 30 seconds, stirring, just until fragrant.
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Stir in the heavy cream and bring it to a very gentle simmer for about 2 minutes. Reduce the heat to very low, stir in the mascarpone until smooth, then add the Parmesan, fontina and mozzarella a little at a time, stirring until melted. Do not let the sauce boil.
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Return the noodles to the skillet and toss for 1 to 2 minutes until evenly coated. Add the shrimp, about two-thirds of the crisp prosciutto and the black pepper. Toss just until the shrimp are hot. If the sauce is too thick, loosen it with a small splash of water.
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Divide among four bowls and finish with the remaining crisp prosciutto and chopped parsley. Serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the shrimp until opaque and just curled. If checking with a food thermometer, the thickest shrimp should reach 145°F; avoid cooking them longer than necessary.
Make Ahead
Up to 1 day ahead, rinse and dry-fry the shirataki noodles, crisp the prosciutto and shred the cheeses. Refrigerate the components separately in covered containers. Cook the shrimp and make the sauce just before serving for the best texture.
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Dietary options
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use plain shirataki noodles made primarily from konjac, and rinse them very well before dry-frying. Shred the fontina and mozzarella from blocks where practical; pre-shredded cheese often contains anti-caking starches that can make a cream sauce less smooth. Mascarpone should be cool but not ice-cold so it blends easily into the warm cream.
Useful Substitutions
Hearts of palm pasta can replace the shirataki noodles, but the texture and carbohydrate content will differ by brand. Provolone can replace the fontina in the same quantity for a sharper flavor. Pancetta can replace the prosciutto, but it is fattier and usually needs a little longer in the skillet to crisp.
INGREDIENT QUALITY
Quality Note
Pat the shrimp dry before cooking so they sear instead of steaming, and grate or shred the cheeses from blocks where practical for a smoother sauce. Once the cheese goes in, keep the heat low and do not let the sauce boil.
SPEND LESS
Cost-Saving Tip
Prosciutto and specialty cheeses are strongly flavored, so this recipe uses modest amounts of each. Compare the price per ounce and save any remaining fontina, mozzarella or mascarpone for another cooked dish rather than buying extra just for garnish.
COOKING TIPS
Tips
Rinse Thoroughly
Give the shirataki noodles a full rinse under cold running water, then drain well before they go into the hot skillet.
Dry-Fry Before Saucing
Cook the noodles in the dry skillet until visible moisture is gone. This step is the main defense against a thin, watery cheese sauce.
Keep the Heat Low
Once the cream has simmered, reduce the heat before adding the cheeses. High heat can make a cheese sauce oily or grainy.
Add Shrimp Last
Return the cooked shrimp only after the sauce and noodles are ready, and warm them briefly so they do not become rubbery.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered, shallow container and use them within 3 days.
Freezing
Freezing is not recommended. Shirataki noodles and a four-cheese cream sauce can both lose their best texture after freezing and thawing.
Reheat on the Stove
Warm gently in a skillet over low heat with a small splash of water or cream, stirring often, until hot throughout. Avoid boiling the sauce.
Reheat in the Microwave
Cover loosely and heat in short intervals, stirring between each one, until hot throughout. Stop as soon as the shrimp are reheated to limit overcooking.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Low-Carb Shrimp and Prosciutto Four-Cheese Pasta FAQs
Can I use hearts of palm pasta instead of shirataki noodles?
Yes. Use the same approximate cooked quantity, drain it well and follow the package guidance. The texture will be firmer and the carbohydrate content varies by brand.
How do I stop shirataki noodles from smelling?
Rinse them thoroughly under cold running water, drain them well and dry-fry them in the skillet. That removes most of the packing-liquid aroma and improves the texture.
Why did my four-cheese sauce turn grainy?
The most common cause is too much heat. Keep the skillet on very low heat when adding the cheeses and stir them in gradually rather than letting the sauce boil.
Can I make this shrimp pasta ahead of time?
It is best freshly finished, but you can rinse and dry-fry the noodles, crisp the prosciutto and shred the cheeses up to 1 day ahead. Refrigerate the components separately and cook the shrimp and sauce just before serving.
How many carbohydrates are in a serving?
The estimated nutrition is about 6 grams (g) of total carbohydrate and 3 grams (g) of fiber per serving. Exact values vary with the noodles, prosciutto and cheeses you use.
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