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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 Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
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 Tbsp
1/2 tsp
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
375
FAT
21.0 g
PROTEIN
29.3 g
CARBS
19.1 g

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 company, I recommend using pitted olives so no one accidentally cracks a tooth.

Cooking Instructions

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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 Tomato (2 pint), Shallot (1), Garlic (2 clove), Kalamata Olives (1/4 cup), Anchovy Fillets (2), Capers (1 tablespoon), Olive Oil (1/4 cup), and Sea Salt (1/2 teaspoon) 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 pound) with 1/4 tsp Salt, 2 Tbps Olive Oil, the Lemon Juice (1 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon). 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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Nutrition Per Serving
Calories
375
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
187.3 mg
62%
Carbohydrates
19.1 g
7%
Fiber
4.7 g
17%
Sugars
7.4 g
--
Protein
29.3 g
59%
Sodium
964.9 mg
42%
Vitamin D
--
--
Calcium
168.4 mg
13%
Iron
3.9 mg
22%
Potassium
523.2 mg
11%
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