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Pasta La Vista
Pasta La Vista

Pasta La Vista

Welcome to our new feature Single Serving, in which we ask our favourite foodies for a recipe for one. We chose Jennifer Hill of cooking blog Foodess to kick things off; here she shows us all how to whip up some scrumptious and simple garlicky shrimp fettuccine. On with the aprons, everybody.

“Serves six.” How often do those two words stop you from making dinner? Most recipes feed a crowd, but if you’re like us, you’re usually just cooking for one, maybe two. We were tired of doing fractions over the stove (3/4 cup divided by five equals…uhhh, should have paid attention in math class!), so we decided to start this new feature, where we ask our favourite food bloggers what they’re cooking when they’re the only ones eating.

First up is Vancouver’s own Jennifer Hill, who shares original recipes for everything from apple parsnip soup to apple caramel cookies on her celebrated site, Foodess. Hill’s love for cooking came early: When she was two she received a kitchen set for her birthday and, she says, “that’s what set the ball rolling.” She started out working as a dietician and now makes her living as a recipe developer and food photographer. “At least 90 percent of my daily mental energy was devoted to what I’m going to eat next,” she admits, “so a career in food was natural.”

Hill, whose fridge is always packed with farmer's market fruits and veggies and “every dairy product you can dream of,” usually cooks for two, but when her husband is away she still spends quality time in the kitchen. “I like to put on music, sip on a (generous) glass of wine, and wile away an hour or two at the stove,” she says. Her rule for cooking for one? Keep it simple. And she does just that with her Single Serving recipe for garlicky shrimp fettuccine. “This hearty pasta is tossed with garlicky shrimp, and the sauce is nothing more than butter, grated cheese, and fresh parsley,” she says. “It’s comforting, easy, quick and delicious!” And it’s what we’ll be having for dinner tonight. ELLEN CARPENTER


4 oz dry fettuccine
1 tbsp butter
1 garlic clove, minced
3 oz (about 1/2 cup) peeled, deveined medium shrimp
½ oz (1/4 cup) finely grated parmigiano reggiano
1 tbsp finely minced fresh parsley
Freshly ground black pepper, to taste

Bring a large pot of well-salted water to a boil. Add fettuccine and cook until al dente, 10 minutes (or according to package instructions). Drain, reserving ½ cup of the cooking water. Return pasta to the pot.

Meanwhile, melt butter in a saucepan over medium-low heat. Add minced garlic and cook until soft, but not browned (if it starts to brown, turn the heat way down). Add shrimp and cook just until they turn pink and opaque.

Use a rubber spatula to scrape butter-shrimp mixture into the cooked fettuccine. Add grated parmigiano reggiano and toss well to combine, adding reserved cooking water in splashes until a thin sauce coats the pasta (you’ll probably only use a few tablespoons). Shower with parsley and freshly ground pepper.

Photographed by JENNIFER HILL
Illustration by KRISTIN EDDINGTON