Holista Healthy Pasta Recipes

Guilt-Free Indulgence and the Perfect Dinner Menu

Shrimp & Holista Linguine in White Wine Caper Sauce & Apple Strudel for Dessert

Shrimp & Holista Linguine in White Wine Caper Sauce

Serves 4

  • 8 oz Holista Linguini (approx. half package)

  • 12 ounces large shrimp

  • 2 Tbsps. flour

  • 4 garlic cloves, finely chopped.

  • 2 Tbsps. olive oil

  • 1 lemon, juice of

  • 1 cup white wine (or low-sodium chicken broth)

  • 3 Tbsps. butter

  • 4 Tbsps. fresh parsley chopped

  • 2 ½ Tbsps. capers (drained)

  • ½ tsp salt

  • ¼ tsp pepper

  • ½ cup grated parmesan cheese (optional)

Directions 

  1. Remove shells and tails from shrimp, rinse and pat dry and dust with flour.

  2. Heat skillet over medium heat, add olive oil.

  3. Sauté shrimp for one to two minutes just until pink. Remove shrimp from skillet and set shrimp aside.

  4. Add garlic to skillet and sauté over medium heat for 30 seconds.

  5. Add wine and lemon juice and cook until liquid is reduced by half.

  6. Stir in butter until melted.

  7. Stir in parsley, capers, salt and pepper and shrimp.

  8. Remove skillet from heat.

  9. Bring a medium-large pot of water to boil. Add linguine to boiling water. Return to rapid boil and cook linguini for 3 minutes (ala dente). Or 4 minutes (more tender).

  10. Scoop and reserve ¼ cup of the pasta water from the pot. 

  11. Drain the linguine. Add linguine to the shrimp skillet. Stir well.

  12. (If needed to add moisture, Add some of the pasta water, and mix well.)

  13. Return linguini shrimp skillet to low heat and simmer for 30 seconds to warm briefly.

  14. Divide evenly between 4 plates. Sprinkle with parmesan cheese.

  15. Enjoy!

Apple Strudel

Serves 8

FILLING:

  • 5 to 6 medium gala apples, peeled, cored & sliced. (5 cups)

  • ¼ cup pure maple syrup

  • 1 Tbsp. all-purpose flour

  • 1 ½ tsp cinnamon

 

PASTRY:

  • 6 sheets phyllo pastry (thawed)

  • 2 large egg whites

  • 4 Tbsp olive oil

  • 2 Tbsp panko bread crumbs

  • 1 tsp powdered sugar for topping

  • 1 sheet parchment paper

Directions 

  1. Set oven rack on the upper level and preheat oven to 350 F.

  2. In a large bowl, mix apples, maple syrup, flour and cinnamon.

  3. Prepare pastry. In a small bowl, lightly beat egg white and oil.

  4. Lay a sheet of phyllo pastry on the parchment paper and, using a pastry brush, lightly coat the surface of the sheet with the egg/oil mixture.

  5. Sprinkle evenly with ½ tsp breadcrumbs.

  6. Repeat this step layering all the sheets of phyllo pastry, leaving the final sheet bare.

  7. Spread the apple mixture along one end of the dough. Lift edges of dough near apples and roll over to form a roll.

  8. Place on a cookie sheet that has been coated with non-sick spray.                                     

  9. Brush with remaining oil/egg mixture.

  10. Bake 30 to 35 minutes. Pastry should be a deep golden brown. Remove from oven and cool slightly. Sprinkle evenly with powdered sugar.

  11. Slice in with a bread knife.

  12. Enjoy!

 

Nutritional per serving

Calories: 190

Sugar: 8 grams

Fat: 6 grams

Carbs: 18

Low GI

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