Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
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.
Servings 4
Ingredients
- 1 bunch red chard leaves and stems thinly sliced
- 2 pints cherry tomatoes halved
- 1 large shallot thinly sliced
- 2 garlic cloves minced
- ¼ cup pitted Kalamata olives roughly chopped
- 2 anchovy fillets minced
- 1 tablespoon capers
- Olive oil
- Sea salt
- 1 pound extra-large shrimp 20 count per pound, peeled and deveined
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425 degrees F.
- On a large rimmed baking sheet, toss the chard, tomatoes, shallot, garlic, olives, anchovies, capers, 1/4 cup olive oil and 1/2 teaspoon of salt until combined. Arrange in an even layer and roast in the oven until the tomatoes are softened and the chard is entirely wilted, about 20 minutes.
- Remove the pan from the oven, give the tomatoes a stir and arrange again in an even layer. In a medium mixing bowl, toss the shrimp with 1/4 teaspoon of salt, 2 tablespoons of olive oil, the lemon juice and the red pepper flakes. Nestle the seasoned shrimp into the tomato mixture. Return to the oven for 10 more minutes, until the shrimp is light pink and curled.
- Serve warm over gluten-free pasta or spaghetti squash.
Notes
To make this low FODMAP, simply omit the garlic and shallot; reduce the cherry tomatoes to 1 cup or sub 2 large vine tomatoes. 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 :)