Olive oil and butter is one of my favorite flavor combinations. It’s also the first two ingredients in many of my favorite recipes. It’s the perfect combination for sauteing, frying, baking, and more.
Substitute Butter for Olive Oil?
But what if you love the flavor of butter but not the cholesterol? Substituting olive oil in place of butter can mean consuming less cholesterol, saturated fats, and sodium. For someone like my husband who’s been diagnosed with high cholesterol, the change may do him good.
Lucky for him there’s a new oil that marries the benefits of olive oil with the taste of butter. It’s Star Butter Flavored Olive Oil. If you can’t find this specific product near you, use equal parts of olive oil and butter for the same great taste.
My Get-Out-Of-The-Doghouse Quick Dinner Recipe
I’ve been gone for 5-days on a trip while my husband stayed home. Guilt?!? Yep, I’ve got that. I thought that by cooking dinner for him, I might feel a little less guilty for leaving him behind while I enjoyed the sunshine of California. I’d just come home from Monterey where seafood is king, so that’s what I decided to make for him.
I shelled and deveined shrimp (not a fun process for this vegetarian). Depending on where you live, you may be able to purchase fresh or frozen shrimp that are ready to cook and skip this step.
Here’s the recipe I created for my husband. It was quick and easy and took less than 30 minutes from start to finish. That’s a fast dinner!
- 1 pd thin spaghetti – cooked according to package directions. (Drain but keep water boiling to reheat just before adding to sauce)
- 4 Tbls Star Butter Flavored Olive Oil (or equal parts butter and olive oil)
- 3 tsp minced garlic or garlic paste
- 1 lb jumbo shrimp, peeled and deveined
- Salt and Pepper
- 2 cups broccoli florets
- ¼ c fresh Basil, chiffonade*
- ½ c cherry tomatoes, halved
- ½ c grated Parmesan, Romano & Asiago cheese
- ¼ lemon or 1 tsp lemon juice
- Wash and prep veggies
- In a large saucepan over medium heat, heat Star Butter Flavored Olive Oil.
- When hot, add the garlic, shrimp, and broccoli florets. Salt & Pepper shrimp to taste.
- Saute just until shrimp turns pink (6-8 minutes).
- Add basil, tomatoes, and cheese. Heat through (2-3 minutes).
- Add cooked pasta and toss. Squeeze lemon over pasta and serve immediately.
- *chiffonade - Stack a pile of leaves (5-10), roll them up as one into a cigar shape. Make approximately ⅛" slices through the "cigar." Sprinkle the basil chiffonade into the dish.
Making Dinner = Making Up?
Did making my husband a seafood dinner he loved get me out of the doghouse? Pretty much. It’s true, the way to my husband’s heart is through his stomach!
All I had to do was make him something delicious, and he forgot all about me being gone on a fabulous vacation without him (it was a work trip, I swear!). I’ll remember this for the next time I leave….which is in about 3 weeks. I better get cooking!
What’s your favorite recipe that features the flavor of butter and the versatility of olive oil? I’d love to hear it!