Dinner

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard Recipe

ByHailey Reed December 28, 2025December 28, 2025

Introduction

This Sheet Pan Shrimp Puttanesca is a vibrant and easy meal packed with Mediterranean flavors. Juicy cherry tomatoes, briny olives, and tender shrimp roast together with fresh chard for a quick dinner that feels gourmet but takes minimal effort.

A small white plate sits on a white marbled textured surface, holding a layered dish with a base of light yellow, fluffy mashed potatoes. On top, there is a layer of cooked mixed vegetables including dark green leafy greens, red and yellow bell peppers, black beans, and pieces of shrimp in a light pink-orange color. Next to the plate is a black baking tray containing the same vegetable and shrimp mixture, with a metal spatula resting inside. The setting is simple and clean, showing the vibrant colors of the cooked food clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch Red Chard
2 pints Cherry Tomatoes
1 Shallot
2 cloves 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 Lemon
1/2 teaspoon Crushed Red Pepper Flakes

Instructions

Step 1: Preheat the oven to 425 degrees F (220 degrees C).
Step 2: On a large rimmed baking sheet, toss the red chard, cherry tomatoes, shallot, garlic, kalamata olives, anchovy fillets, capers, olive oil, and sea salt until evenly combined.
Step 3: Spread the mixture out into an even layer and roast in the oven for about 20 minutes, until the tomatoes have softened and the chard is fully wilted.
Step 4: Remove the pan from the oven, stir the tomatoes gently, then spread the mixture evenly again on the baking sheet.
Step 5: In a medium bowl, toss the shrimp with 1/4 teaspoon salt, 2 tablespoons olive oil, lemon juice, and crushed red pepper flakes. Nestle the shrimp into the tomato mixture on the pan.
Step 6: Return the pan to the oven and roast for an additional 10 minutes, until the shrimp are pink and curled.
Step 7: Serve the shrimp and vegetable mixture warm, ideally over gluten-free pasta or spaghetti squash for a complete meal.

Tips & Variations

For a milder version, reduce or omit the crushed red pepper flakes.
Swap red chard for spinach or kale if preferred.
Add fresh herbs like parsley or basil before serving for extra brightness.
Use peeled and deveined shrimp for easier eating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through to avoid overcooking the shrimp. This dish is best enjoyed fresh but can be refreshed with a squeeze of lemon when reheated.

How to Serve

The image shows a white plate with three layers of food. The bottom layer is soft and pale yellow, possibly mashed or cooked squash. The middle layer is a mix of dark green leafy vegetables and small black olives, with red and yellow pieces of roasted bell pepper scattered throughout. On top, there are three pink shrimp placed neatly. To the right, a baking tray with the same vegetable and shrimp mix lies on a white marbled surface, and a metal spatula with a wooden handle rests on the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before tossing with the seasoning to ensure they roast properly.

Is this recipe gluten-free?

The main dish is naturally gluten-free. Just be sure to serve it with gluten-free pasta or a vegetable substitute like spaghetti squash to keep the meal gluten-free.