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Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
Recipe

12 INGREDIENTS • 6 STEPS • 40MINS

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

4.8
4 ratings
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.
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Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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.
40MINS
Total Time
$4.48
Cost Per Serving
Ingredients
Servings
4
US / Metric
Red Chard
1 bunch
Red Chard, thinly sliced
Cherry Tomato
4 cups
Cherry Tomatoes, halved
Shallot
1
Large Shallot, thinly sliced
Garlic
2 cloves
Garlic, minced
Kalamata Olives
1/4 cup
Kalamata Olives, roughly chopped, pitted
Anchovy Fillets
2
Anchovy Fillets, minced
Capers
1 Tbsp
Olive Oil
1/4 cup
Olive Oil
plus 2 tablespoons for the shrimp
Sea Salt
1/2 tsp
Sea Salt
plus 1/4 teaspoon for the shrimp
Shrimp
1 lb
Large Shrimp, deveined, peeled
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 4 servings
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
371
Fat
20.5 g
Protein
29.4 g
Carbs
19.6 g
Add to plan
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Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

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.
Cooking InstructionsHide images
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 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
Tags
view more tags
Dairy-Free
Gluten-Free
Date Night
Keto
Low-Carb
Dinner
Fall
Seafood
Winter
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