| 1/2 pound spaghetti |
1/4 lb |
$1.25 per pound
|
$0.31 |
| juice of 2 lemons |
1 lemon juice |
$2.19 per 15 fluid ounces
|
$0.03 |
| 1 garlic clove, diced finely |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 T. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| grated cheese (I use pecorino romano) |
1/2 cheese |
$6.99 per 32 ounces
|
$0.11 |
| fresh parsley, chopped (as much as you like, I use about 1/4 cup) |
1/2 parsley |
$1.09 per cup
|
$0.01 |
| 1/2 cup frozen shrimp, thawed |
1/4 cup |
$6.99 per pound
|
$0.91 |
| 1 T extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 2 garlic cloves, chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| Total per Serving |
$1.53 |
| Total Recipe |
$3.07 |
Lemon Spaghetti with Shrimp - Recipe Cost
Suggestions?