Foto: RecipeGirl
Ingredients
8 servings
- 1 pound pasta ((spaghetti, linguine or fettuccine))
- 2 tablespoons extra virgin olive oil
- ½ cup (1 stick) unsalted butter
- 1½ pounds shelled, cleaned and de-veined shrimp
- 3 medium garlic cloves, (minced)
- ¾ cup sliced sundried tomatoes, ((soaked in warm water... or use the ones packed in oil, drained))
- ½ cup white wine
- 14 ounces artichoke hearts, (packed in water (drained))
- 8 ounces crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
Steps
-
Cook the pasta to al dente, according to package directions. Drain and return the pasta to the pan. Quickly add the olive oil to pasta and toss.
-
While the pasta is cooking, melt the butter in a medium skillet over medium heat. Sauté the shrimp and garlic in the butter for about 2 minutes. Then add the sun-dried tomatoes and white wine. Bring to a boil, remove from heat, and set aside.
-
Add the artichoke hearts, cheese and shrimp mixture to the pasta. Toss and add herbs.
Nutrition Facts (per serving)
Macronutrients
Calories59830% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.133
Per Serving
Rp 267/serving
🏠 Save ~Rp 4.266 compared to buying!
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| pasta | 1 pound | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| 0.5 cup | - | - | |
| shelled | 1.5 pounds | - | - |
| garlic cloves | 3 medium | - | - |
| sliced sundried tomatoes | 0.75 cup | Rp 12.000/kg | Rp 2.133 |
| white wine | 0.5 cup | - | - |
| artichoke hearts | 14 ounces | - | - |
| crumbled feta cheese | 8 ounces | - | - |
| chopped fresh dill | 1 tablespoon | - | - |
| chopped fresh basil | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
Source: RecipeGirl
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