Preheat the oven to 400F and spread the asparagus in a single layer. Drizzle with 1 tablespoon of the ghee and sprinkle with salt and pepper. Toss to coat.
Bake 3 to 5 minutes, depending on how thick the asparagus spears are (you want them to be just barely tender before adding the shrimp).
In a medium bowl, drizzle the shrimp with 2 tablespoons of the ghee. Sprinkle with the lemon pepper, garlic, and salt and toss to combine. Push the asparagus to the side and spread the shrimp in a single layer on the pan.
Bake 5 to 10 minutes, or until the shrimp is pink and cooked through.
Drain and rinse the shirataki noodles. Heat the remaining tablespoon ghee in a medium saucepan over medium heat. Add the noodles and stir until warmed through.
Sprinkle the noodles with parsley and a little more of the garlic flakes. Serve the shrimp over the noodles.
Serves 4. Each serving has 3.29g NET CARBS. Food energy: 240kcal Total fat: 12.04g Calories from fat: 108 Cholesterol: 244mg Carbohydrate: 5.22g Total dietary fiber: 1.93g Protein: 25.20g