Creamy Tomato Garlic Shrimp

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If you know me, I’m all about good and yummy comfort food. At the same time I’m all about trying to make swaps within a recipe that are better for my family. Finding simple ways I can do these swaps is simply taking a favorite recipe and swapping ingredients for healthier-for-you ingredients. For instance I have started cooking many of our meals with Mazola® Corn Oil. I always try to make smart, heart-healthy choices for my family, which is why I chose corn oil as my all-purpose cooking oil within this recipe. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. So many great ways to use this 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.

February is Heart Health Month so I think we should celebrate with this yummy and extra creamy delicious shrimp dish! A few swaps I’ve made in this recipe are – using shrimp as my choice of meat for a leaner option, adding spinach to add in some extra green veggies in our diet/meal, using Mazola Corn Oil as well as using whole wheat pasta vs. traditional white pasta.

A few things I love about this recipe – my whole family loves it, it takes me no longer than 30 minutes to whip up, so on a busy day I’ve got a family dinner that’s a winner and it takes me no time! Not to mention I’ve also used this as a freezer meal and doubled my recipe and frozen the other half – pulled it out of the freezer for another meal a different night – heated it on the stove top and Voila dinner is served. (if you use it as a freezer meal you’ll probably have to use a little bit of cream or milk when heating it up just to cream it up a bit, if that makes sense!)

Creamy Tomato Garlic Shrimp

Ingredients:

16 oz. Whole Wheat Spaghetti Pasta
1/2 cup Mazola Corn Oil
1 lb. Shrimp – peeled and deveined
4 tsp. minced garlic
2 cups heavy whipping cream
8 oz. cream cheese
2 cups fresh spinach
1/3 cup sun dried tomatoes
Salt and Pepper to taste
Parmesan cheese – optional

Step by Step:

Using a stock pot heat water to boil your spaghetti pasta. Once your water begins to boil add the pasta and cook until tender.
In the meantime, heat 1/2 cup Mazola Corn Oil in a skillet on the stove top with medium heat.
Once the Corn Oil is heated add your shrimp and garlic.
Sauté until shrimp become pink in color (on the outside layer)
Next pour your heavy whipping cream into your skillet pan, keep stirring. (can substitute with milk for another better for you option!)
Once your cream heats add in your cream cheese and continue stirring until it is melted. (another swap if you wish to add a reduced fat cream cheese!)
Add in your sun dried tomatoes.
Shake some salt and pepper to taste.
Top with parmesan cheese, if you wish!
Serve over pasta and enjoy.

I’ve served this with bread, a side salad, an extra vegetable or even a sweet potato or baked potato. If you have time for a side dish it’s a nice addition…if you don’t have the time it’s no worries, I promise the dish is a great one dish stand alone meal! If you try it let me know in the comments and also let me know if you do any additional swaps!