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RECIPE
12 INGREDIENTS6 STEPS40MIN

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

5.0
3 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

40MIN

Total Cooking Time

12

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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
1/4 cup
plus 2 tablespoons for the shrimp
1/2 tsp
plus 1/4 teaspoon for the shrimp
1 lb
Large Shrimp , deveined, peeled
1/2 tsp
Crushed Red Pepper Flakes
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Directions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 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.
Step 3
Arrange in an even layer and roast in the oven until the tomatoes are softened and the chard is entirely wilted, about 20 minutes.
Step 4
Remove the pan from the oven, give the tomatoes a stir and arrange again in an even layer.
Step 5
In a medium mixing bowl, toss the Shrimp (1 lb) with 1/4 tsp Salt, 2 Tbps Olive Oil, the Lemon Juice (1 Tbsp) and Crushed Red Pepper Flakes (1/2 tsp) . Nestle the seasoned shrimp into the tomato mixture. Return to the oven for 10 more minutes, until the shrimp is light pink and curled.
Step 6
Serve warm over gluten-free pasta or spaghetti squash.

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