Description
This vibrant Sheet Pan Shrimp Puttanesca is a flavorful and easy-to-make dish featuring tender shrimp roasted alongside cherry tomatoes, red chard, and classic puttanesca ingredients like olives, capers, and anchovies. Roasting brings out the natural sweetness of the tomatoes and wilted greens, while the shrimp cooks perfectly in the oven with a touch of lemon and crushed red pepper for a mild kick. Ready in just over 30 minutes, it’s a healthy, gluten-free meal ideal for busy weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1 bunch Red Chard
- 2 pints Cherry Tomatoes
- 1 Shallot, thinly sliced
- 2 cloves Garlic, minced
Puttanesca Components
- 1/4 cup Kalamata Olives, pitted and chopped
- 2 Anchovy Fillets, chopped
- 1 tablespoon Capers, rinsed
Proteins and Seasonings
- 1 pound Shrimp, peeled and deveined
- 1 tablespoon Olive Oil (1/4 cup for roasting + 2 tablespoons to toss shrimp)
- 1/2 teaspoon Sea Salt (plus 1/4 teaspoon for shrimp)
- 1/2 teaspoon Crushed Red Pepper Flakes
- Juice from 1 Lemon
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables and shrimp.
- Toss Vegetables and Puttanesca Ingredients: On a large rimmed baking sheet, combine the red chard, cherry tomatoes, sliced shallot, minced garlic, chopped Kalamata olives, chopped anchovy fillets, capers, olive oil, and sea salt. Toss everything well to evenly coat.
- Roast Vegetables: Spread the mixture into an even layer on the baking sheet and roast in the oven for about 20 minutes, until the tomatoes are softened and the chard is fully wilted.
- Stir and Rearrange: Remove the pan from the oven, gently stir the roasted vegetables and arrange them again evenly to prepare for the shrimp addition.
- Prepare Shrimp: In a medium bowl, toss the peeled shrimp with 1/4 teaspoon salt, 2 tablespoons olive oil, fresh lemon juice, and crushed red pepper flakes until well coated.
- Add Shrimp and Roast Again: Nestle the seasoned shrimp into the roasted vegetable mixture on the pan. Return the sheet pan to the oven and roast for an additional 10 minutes, or until the shrimp are light pink and curled.
- Serve: Serve the shrimp puttanesca warm, ideally over gluten-free pasta or spaghetti squash for a complete meal.
Notes
- For a milder dish, reduce the amount of crushed red pepper flakes.
- Ensure shrimp is fully peeled and deveined for best texture and flavor.
- Use a rimmed baking sheet to avoid any juices spilling during roasting.
- This recipe is naturally gluten-free; serve with pasta alternatives like gluten-free pasta or spaghetti squash.
- Anchovies dissolve during cooking, adding depth without a strong fishy taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: shrimp puttanesca, sheet pan shrimp, roasted cherry tomatoes, red chard recipe, gluten free Italian, easy shrimp dinner, one pan meal
