| 300 g rigatoni or fusilli |
75 g |
$1.25 per pound
|
$0.21 |
| 500 g shrimp, peeled and deveined (defrosted if frozen) |
125 g |
$6.99 per pound
|
$1.93 |
| ½ tsp sea salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| ½ tsp ground black pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 tbs olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 onion, chopped |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 3 cloves garlic, thinly sliced |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 cup heavy cream |
1/4 cup |
$3.89 per pint
|
$0.49 |
| ½ cup chicken stock |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| ½ cup red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| ½ cup sun-dried tomatoes, thinly sliced |
2 tablespoons |
$2.79 per 3 1/2 ounces
|
$0.39 |
| 1 tbs tomato paste |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 1 cup feta cheese, crumbled |
1/4 cup |
$7.69 per 12 ounces
|
$0.85 |
| ¼ cup fresh parsley, chopped |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| ¼ cup fresh basil, chopped |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| Total per Serving |
$4.71 |
| Total Recipe |
$18.83 |
Suggestions?