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
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8 oz Holista Linguini (approx. half package)
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12 ounces large shrimp
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2 Tbsps. flour
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4 garlic cloves, finely chopped.
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2 Tbsps. olive oil
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1 lemon, juice of
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1 cup white wine (or low-sodium chicken broth)
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3 Tbsps. butter
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4 Tbsps. fresh parsley chopped
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2 ½ Tbsps. capers (drained)
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½ tsp salt
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¼ tsp pepper
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½ cup grated parmesan cheese (optional)
Directions
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Remove shells and tails from shrimp, rinse and pat dry and dust with flour.
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Heat skillet over medium heat, add olive oil.
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Sauté shrimp for one to two minutes just until pink. Remove shrimp from skillet and set shrimp aside.
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Add garlic to skillet and sauté over medium heat for 30 seconds.
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Add wine and lemon juice and cook until liquid is reduced by half.
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Stir in butter until melted.
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Stir in parsley, capers, salt and pepper and shrimp.
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Remove skillet from heat.
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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).
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Scoop and reserve ¼ cup of the pasta water from the pot.
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Drain the linguine. Add linguine to the shrimp skillet. Stir well.
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(If needed to add moisture, Add some of the pasta water, and mix well.)
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Return linguini shrimp skillet to low heat and simmer for 30 seconds to warm briefly.
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Divide evenly between 4 plates. Sprinkle with parmesan cheese.
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Enjoy!
Apple Strudel
Serves 8
FILLING:
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5 to 6 medium gala apples, peeled, cored & sliced. (5 cups)
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¼ cup pure maple syrup
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1 Tbsp. all-purpose flour
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1 ½ tsp cinnamon
PASTRY:
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6 sheets phyllo pastry (thawed)
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2 large egg whites
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4 Tbsp olive oil
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2 Tbsp panko bread crumbs
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1 tsp powdered sugar for topping
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1 sheet parchment paper
Directions
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Set oven rack on the upper level and preheat oven to 350 F.
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In a large bowl, mix apples, maple syrup, flour and cinnamon.
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Prepare pastry. In a small bowl, lightly beat egg white and oil.
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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.
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Sprinkle evenly with ½ tsp breadcrumbs.
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Repeat this step layering all the sheets of phyllo pastry, leaving the final sheet bare.
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Spread the apple mixture along one end of the dough. Lift edges of dough near apples and roll over to form a roll.
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Place on a cookie sheet that has been coated with non-sick spray.
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Brush with remaining oil/egg mixture.
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Bake 30 to 35 minutes. Pastry should be a deep golden brown. Remove from oven and cool slightly. Sprinkle evenly with powdered sugar.
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Slice in with a bread knife.
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Enjoy!
Nutritional per serving
Calories: 190
Sugar: 8 grams
Fat: 6 grams
Carbs: 18
Low GI