Tuesday 9am-6pm, Wednesday-Friday 8am-6pm,
Saturday 8am-3pm


3450 Remembrance Rd.

Walker, MI 49534


1 box dry spaghetti
1 – 1lbs bag of shrimp (thawed) 9062
2 cloves fresh garlic (peeled)
2 fresh roma tomatoes diced
1 Tablespoon dry red pepper flake
¼ cup grated Parmesan
2 Tablespoons fresh chopped parsley
EVOO , Salt and Pepper


In a large stock pot, fill 2/3 up with water and add ½ cup salt . Bring to Boil
Once boiling add spaghetti and cook til al dente
While pot is boiling place a large sauce pan on medium/ high heat on stove
Smash garlic cloves and add to hot pan with 1 tablespoon EVOO
Cook for few seconds and add Shrimp, Diced Tomatoes and red pepper flake
Add ½ cup of pasta water to “deglaze “ and steam the shrimp
Once shrimp is cooked through and firm to the touch drain the spaghetti (DON’T RINSE!!) and toss with the shrimp
Remove from heat add a little more pasta water and continue mixing with cheese, fresh parsley and a touch of EVOO
Season to taste with salt and pepper and serve with a nice Fume Blanc or Pinot Grigio from the Buehlers Wine section ..