Shrimp & Veggie Pasta Skillet Recipe & my buttery spread taste test winner…

Not only did both of my parents pass from heart-related complications, both my in-laws struggle with heart issues, as well, which means that I have to think about everything I put on the table. I mean, I do my part to exercise regularly and I push Hubby and the kids to do it, as well, but making sure our meals are heart-healthy is super-important to me. That is why to celebrate American Heart Month, I was excited to try a buttery spread taste test between Smart Balance Butter and Canola Oil Blend and I Can’t Believe It’s Not Butter! Original Spread.
Buttery Spread taste test

First off, I had to come up with an easy recipe and then I had to double the recipe since it is a buttery spread taste test so that I could make two dishes, one with each of the spreads. A family favorite of ours is a Shrimp and Veggie Pasta Skillet, which seemed to fit this opportunity perfectly.

Shrimp & Veggie Pasta Skillet Buttery Spread taste test

For my Shrimp and Veggie Pasta Skillet, I cut up a handful of broccoli and asparagus and also had some pine nuts, sundried tomatoes, and parmesan cheese on hand.

Ingredients of Shrimp & Veggie Pasta Skillet

I split up the ingredients so that each of my dishes used the same ingredients, yet each used a different buttery spread.
Shrimp & Veggie Pasta Skillet Buttery Spread

I placed two skillets side by side on the stove and added about a tablespoon of the I Can’t Believe It’s Not Butter! Original Spread to the pan on the left and the Smart Balance Butter and Canola Oil Blend to the pan on the right. I immediately noticed that the Smart Balance Butter and Canola Oil Blend seemed to melt easy and stayed a white color, meanwhile, the I Can’t Believe It’s Not Butter! Original Spread got very hot, very quickly and started burning, so I had to turn the heat down on that skillet.Butter and Canola Oil Blend seemed to melt easy and stayed a white color, meanwhile, the I Can’t Believe It’s Not Butter! Original Spread got very hot, very quickly and started burning, so I had to turn the heat down on that skillet.

Buttery Spread look

I added in the veggies and sauteed them in the buttery spread. At the same time, I also boiled some veggie pasta…

Veggie Pasta Shrimp and Veggie Pasta Skillet

Once the veggies were a bit tender, I threw in the cooked shrimp, veggie pasta, sundried tomatoes, pine nuts, and a dash of parmesan cheese.

How to make shrimp and veggie pasta skillet w buttery spread

I then stirred it all together and used plain bowls for the buttery spread taste test.
buttery spread in Shrimp & veggie pasta skillet

My brother and I both tasted both bowls and though they both tasted very good, we felt that the dish made with Smart Balance Butter and Canola Oil Blend was a bit less oily-tasting. The veggies were full-flavored and we couldn’t taste anything else… which is what I wanted. The pasta did not clump at all and the whole meal just tasted lighter.
winner of buttery spread taste test

In the end, I was very happy with the taste of the Smart Balance Butter and Canola Oil Blend. I love the idea of cooking with a buttery spread that isn’t overwhelming and seems to be a better butter alternative than the I Can’t Believe It’s Not Butter! Original Spread. Learn more at SmartBalance.com.
Buttery Spread

Shrimp and Veggie Pasta Skillet Ingredients

*One box of veggie pasta
* Cooked Shrimp
* One head of broccoli – cut up
* Asparagus – about a cup – cut up
* 1/4 cup sun-dried tomatoes
* Smart Balance Butter and Canola Oil Blend
* Handful of Pine Nuts
* Dash of Shredded Parmesan Cheese

Directions –

Boil Pasta & cook shrimp (You can either grill the shrimp or I just cook it with a dash of lemon juice.)

Saute broccoli and asparagus with one tablespoon Smart Balance Butter and Canola Oil Blend

Once tender, add in drained pasta, cooked shrimp, sun-dried tomatoes, pine nuts, and parmesan. Toss and serve…

Shrimp & Veggie Pasta Skillet with buttery spread

Have you ever done a Buttery Spread Taste Test?

Smart Balance buttery spreads support healthy cholesterol levels already in the normal range.Ā  Clinical research has proven that the right blend of fats may improve your cholesterol ratio when:

– At least 2/3 of your fat intake comes from these products or the Smart Balance Food Plan
– You limit total fat to about 30% of calories (65g per day)
– You limit saturated fat to 10% of calories (20g per day)
– You limit dietary cholesterol to average 300mg or less per day
– You avoid trans fat
– You exercise regularly

This is a sponsored conversation written by me on behalf of Smart BalanceĀ®. The opinions and text are all mine.

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