Shrimp Pasta with Bone Marrow

Now let’s deal with these bones. As a bone marrow lover, I knew I wasn’t going to just toss out those old bones without finding some other use for them. Perhaps its the Native American in me. You know their thing with buffalo and not wasting any part of it…

I hastily scooped out that gelatinous mess into a bowl. It looks disgusting, I’m not gonna lie. How disgusting? This disgusting:

marrow

But TRUST ME – this is the perfect moment to spread some of that buttery goodness on a piece of toast and go to town. I mean, really go to town on this toast. Have I ever led you astray when it comes to food?

Once the bones were cleaned out, I had no other use for them, so in the trash they went.

bones1

But the bone marrow? Oh yes…I had diabolical plans for that marrow…

shrim[

I call it: Bone Marrow Shrimp.
I know, I don’t know how I do it either.

Bone Marrow Shrimp

does not contain: gluten, soy, sugar, dairy

Shrimp (10-15)
brown rice pasta (the best GF pasta I’ve found…at Trader Joe’s)
onion
mushrooms
cherry tomatoes
garlic
spinach
ghee
coconut oil
1/4 cup dry white wine
1/4 cup bone marrow
red pepper flakes *

*if tolerated

First, get the pasta going. Once the water was boiling I poured enough for 2 servings and set the timer according to the package instructions.

Then I got out my wok (you can use a large saucepan if you want) and tossed in the onion, mushrooms, garlic and red pepper flakes with a spoonful of coconut oil. After 5 minutes, I added the shrimp, ghee, tomatoes and wine, and let cook until the shrimp were done, about 5 more minutes.

While that’s cooking, taste the pasta to make sure its the consistency you want, and drain when ready. Toss into the wok with the other ingredients, along with a handful of spinach and the bone marrow. Stir on medium high heat until the marrow has completely melted and coated the pasta and the spinach is slightly wilted.

I’ve never cooked with bone marrow before and it provided an unbelievable depth of flavor to this pasta dish. Rich, decadent, hearty flavors burst forth in an unexpected way. You won’t hate this dish. I kind of do. But only because I ate so much it gave me a stomach ache. Don’t do that.

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