Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
This recipe turns my favorite roasted puttanesca sauce into a complete meal with loads of green chard and spicy shrimp. It’s such an easy sheet pan dinner, and easily adaptable for low FODMAP diets.
Total Time
40min
4.8
5 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
bunch
Red Chard
, thinly sliced
•
4
cups
Cherry Tomatoes
, halved
•
1
Large
Shallot
, thinly sliced
•
2
cloves
Garlic
, minced
•
1/4
cup
Kalamata Olives
, roughly chopped, pitted
•
2
Anchovy Fillets
, minced
•
1
Tbsp
Capers
•
1/4
cup
Olive Oil
•
1/2
tsp
Sea Salt
•
1
lb
Large
Shrimp
, deveined, peeled
•
1
Lemon
, freshly squeezed
•
1/2
tsp
Crushed Red Pepper Flakes
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
On a large rimmed baking sheet, toss the Red Chard (1 bunch), Cherry Tomatoes (4 cups), Shallot (1), Garlic (2 cloves), Kalamata Olives (1/4 cup), Anchovy Fillets (2), Capers (1 Tbsp), Olive Oil (1/4 cup), and Sea Salt (1/2 tsp) until combined.
To make this low FODMAP, simply omit the garlic and shallot. I've had it this way, and it remains delicious!
I used whole Nicoise olives when I made this because I love the look and don't mind chewing around the pits as I eat. If you're serving this to a company, I recommend using pitted olives so no one accidentally cracks a tooth.
Nutrition Per Serving
CALORIES
371
FAT
20.5 g
PROTEIN
29.4 g
CARBS
19.6 g
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