I used to love pasta. When I say love, I mean LOOOOVE pasta. I could eat a plate of spaghetti the size of Mont Blanc and still go back for more (my sisters will attest to this). So when I started to learn more about the harmful properties of wheat and the fact that pasta wasn’t doing me any good, I remember thinking “no way. There is NO way I can give up a food that makes me so happy!”. Anyway, one day (a long story of how that happened later) I realized that no amount of momentary pleasure was worth damaging my health, and so I bit the bullet and cut it out completely. That was about 2 years ago. Strangely, after the initial emotional trauma of parting ways with my mountains of spaghetti, I discovered that I very quickly found myself not ever craving it any more. Not even a bit. Even when I’m faced with the possibility of healthier, gluten-free versions of the stuff, I am now like “Meh… whatever” and would rather pick more nutrient-dense, tastier foods. This proved to me how unbelievably addictive wheat is and how, once it is out of your system, it is actually quite easy to keep it out.

Anyway, occasionally I do crave a vehicle for all the tasty sauces/accompaniments I once ate with pasta, and so I have experimented with various alternatives. One of my favorites is zucchini. It is so versatile and mild in flavor, that it happily takes on the tastes of whatever deliciousness you put on top. AND it is remarkably easy to turn it into something that not only resembles (but, I think, rivals) spaghetti, in terms of texture and flavor.

So here’s a recipe I threw together the other night using some ingredients I had on-hand. The Hollandaise sauce is not only crazy-easy to whip up, but it is a yummy way to get some additional egg-yolks and butter into your diet – both of which I’d classify as health-foods in terms of their nutrient-content. Plus the dish looks kinda fancy despite its simplicity (when plated well), so it’s an easy way to impress dinner guests.

No-Spaghetti Shrimp with Hollandaise Sauce
No spaghetti will ever taste this good or be this nutritious!
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. JULIENNED (Spaghettified) ZUCCHINI
  2. 2 whole zucchinis (summer squash)
  3. 5-10 salami slices - chopped up (you can sub in bacon or proscuitto)
  4. Garlic - finely chopped
  5. Fresh basil - shredded
  6. Salt & pepper
  7. Butter for the pan
  9. 10 jumbo shrimp (enough to serve 2 people)
  10. Garlic
  11. Butter
  12. Salt & pepper
  13. Lemon juice
  15. 1/2 cup butter
  16. 3 eggs yolks
  17. 3 tsp lemon juice
  18. 1/4 tsp mustard
  19. Dash of paprika
  1. JULIENNED (Spaghettified) ZUCCHINI
  2. 1. Using a julienne peeler, peel the zucchini into spaghetti like strands. You can also do this with a knife and finely slicing it, or with a mandolin. Pat dry and sprinkle with a little salt.
  3. 2. Melt butter in a pan and add salami pieces till it starts to smell fragrant. Add garlic and stir a minute and then throw in zucchini and basil. Sauté until softened (about 3-4 minutes)
  5. 3. In a small pan, melt butter and add garlic. Throw shrimp in and cook until they turn pink all over. Add in a splash of lemon juice and salt and pepper to taste
  7. 4. Place butter in a small pot and melt till it is bubbling
  8. 5. Carefully separate 3 eggs and place yolks in a blender (save the whites for another time). Add lemon juice, mustard and paprika and blend for about 10 seconds. Keep blender on and slowly pour in melted butter in a steady stream till it's all incorporated. It will thicken as it blends.
  10. 6. Place zucchini on plate, topped with shrimp and pour hollandaise over.
  11. 7. Gobble up.
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