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RECIPE
12 INGREDIENTS 6 STEPS 40min

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

5.0
3 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.
Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
40min
Total Time
$4.41
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
368
FAT
20.5 g
PROTEIN
29.2 g
CARBS
18.4 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 a 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 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.
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Nutrition Per Serving
Calories
368
% Daily Value*
Fat
20.5 g
26%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
187.3 mg
62%
Carbohydrates
18.4 g
7%
Fiber
4.7 g
17%
Sugars
7.4 g
--
Protein
29.2 g
58%
Sodium
964.6 mg
42%
Vitamin D
--
--
Calcium
164.8 mg
13%
Iron
3.8 mg
21%
Potassium
515.2 mg
11%
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