RECIPE

12 INGREDIENTS •6 STEPS •40min

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

Name: Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
Total time: 2400 s
Yield: 4
Ingredients: 1 bunch Red Chard; 2 pint Cherry Tomato; 1 Shallot; 2 clove Garlic; 1/4 cup Kalamata Olives; 2 Anchovy Fillets; 1 tablespoon Capers; 1/4 cup Olive Oil; 1/2 teaspoon Sea Salt; 1 pound Shrimp; 1 tablespoon Lemon Juice; 1/2 teaspoon Crushed Red Pepper Flakes

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

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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

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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

40min

Total Time

$4.41

Cost Per Serving

Ingredients

Servings

US / METRIC

1 bunch

Red Chard , thinly sliced

4 cups

Cherry Tomatoes , halved

Large Shallot , thinly sliced

2 cloves

Garlic , minced

1/4 cup

Kalamata Olives , roughly chopped, pitted

Anchovy Fillets , minced

1 Tbsp

Capers

1/4 cup

Olive Oil

plus 2 tablespoons for the shrimp

1/2 tsp

Sea Salt

plus 1/4 teaspoon for the shrimp

1 lb

Large Shrimp , deveined, peeled

1 Tbsp

Lemon Juice

1/2 tsp

Crushed Red Pepper Flakes

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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.

Step 3

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5.0

3 Ratings

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Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

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