This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
For the past few months, I’ve been making a conscious effort to eat better and that means researching and implementing ingredients that are better for me. I’ve totally redone some of my favorite recipes including Shrimp Scampi. I’ve lightened it up by swapping out a few ingredients. For instance, instead of using butter, I’m using Mazola® Corn Oil. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com. It pays to be informed!
I’ve also learned that Mazola Corn Oil is an all-purpose cooking oil that is a smart and heart-healthy choice for your family. It can be used in a variety of ways, including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. Plus, Mazola® Corn Oil has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of your food stand out. It’s the perfect swap for butter in my Lightened Up Shrimp Scampi. I was thrilled to learn that all Mazola® cooking oils are cholesterol free and have become a healthful tradition in America.
In addition to replacing butter with Mazola Corn Oil in my Shrimp Scampi recipe, I’ve also switched out white wine for vegetable stock and replaced the pasta with spaghetti squash. I love the lighter taste and knowing it’s better for me and helps me stay on track.
My husband didn’t think he liked Spaghetti Squash. Of course, he had never tasted it topped with my delicious Shrimp Scampi. He declared this dish a keeper and has already asked me to make it again. Score!
Let’s make Lightened Up Shrimp Scampi Over Spaghetti Squash.
Shrimp Scampi Over Spaghetti Squash
First, cut off the ends of the spaghetti squash and discard. Cut the squash into 1″ rings. Remove seeds. Brush both sides of the spaghetti squash rings with Mazola® Corn Oil. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Place on a baking sheet and roast in a 400º oven for 40 minutes or until fork tender. Let cool slightly and use a fork to separate into strands.
Helpful Hint: Line the baking sheet with parchment paper for easier cleanup.
When the spaghetti squash is almost done, heat two tablespoons Mazola® Corn Oil in a large skillet over medium-high heat. Saute diced onion, garlic, and red pepper flakes until the onion is translucent, 2-3 minutes.
Helpful Hint: Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.
Season the shrimp with salt and pepper. Add shrimp to the skillet and cook until the shrimp turn pink, about 3-4 minutes. Remove the shrimp with a slotted spoon and keep warm.
Add vegetable stock and lemon juice to the skillet and bring to a boil. Add two tablespoons Mazola® Corn Oil. Cook, stirring until stock mixture is reduced by half.
Return the shrimp to the skillet and sprinkle with fresh chopped parsley. Serve over spaghetti squash.
- 1 pound shrimp, peeled and deveined
- 6 Tablespoons Mazola® Corn Oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 1/2 cup vegetable stock
- Juice from 1 lemon
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1 spaghetti squash, roasted and separated into strands
- Cut off the ends of the spaghetti squash and discard. Cut into 1" rings and remove seeds. Brush each side of the rings with Mazola® Corn Oil. Place on a baking sheet and bake at 400º for 40 minutes or until fork tender. Cool slightly. With a fork, fluff into strands.
- Heat two tablespoons Mazola® Corn Oil in a large skillet over medium-high heat. Add the diced onion, minced garlic and red pepper flakes. Sauté for 2-3 minutes or until onion is translucent.
- Season the shrimp with salt and pepper and add to the skillet. Cook until shrimp are pink, about 3-4 minutes. Remove shrimp with a slotted spoon.
- Add vegetable stock and lemon juice to the skillet and bring to a boil. Boil until the broth is reduced in half. Add two tablespoons Mazola® Corn Oil. Add shrimp back to the skillet. Sprinkle with parsley and serve over spaghetti squash.
I’m enjoying all my lightened up recipes, including this delicious Lightened-up Shrimp Scampi. Three simple swaps – replacing the butter with Mazola® Corn Oil, swapping the pasta for spaghetti squash and adding vegetable stock instead of wine – helped me create a new and flavorful dish that’s easy to prepare.
I love knowing that Mazola® Corn Oil is made of 100% pure oil with no additives, so the great flavor of your food comes through.
Try my Lightened Up Shrimp Scampi recipe and let me know what you think. It’s a keeper!