Sheet Pan Shrimp Puttanesca with Chard
One-pan Mediterranean shrimp dinner featuring briny olives, capers, and anchovies with wilted chard and burst cherry tomatoes. The puttanesca sauce builds from umami-rich ingredients and finishes with bright lemon. Quick enough for weeknight entertaining, impressive enough for company. Roasting concentrates tomato sweetness while the shrimp stays tender and succulent.
Ingredients
- 1 bunch Red Chard, choppedspinach or kale1:1quick-cooking greens
adjust roast time down 5 minutes
- 2 pint Cherry Tomatoes, whole
- 1 Shallot, minced
- 2 clove Garlic, minced
- ¼ cup Kalamata Olives
- 2 Anchovy Fillets, chopped
- 1 tablespoon Capers
- ¼ cup Olive Oil
- ½ teaspoon Sea Salt
- 1 pound Shrimp, peeled and deveinedwhite fish chunks (cod, halibut)1:1pescatarianshellfish-freeadds fish
reduce final roast to 8 minutes
Full guide → - 1 Lemon, juiced
- ½ teaspoon Crushed Red Pepper Flakes
Instructions
- 1
Preheat oven to 425F (425°F).
- 2
Chop chard into bite-sized pieces. Mince shallot and garlic. Chop anchovies into small pieces.
- 3
Toss chard, cherry tomatoes, shallot, garlic, olives, anchovies, capers, olive oil, and sea salt on a large rimmed baking sheet until combined.
- 4
Spread in an even layer and roast until tomatoes soften and chard wilts, about 20 minutes.
- 5
Remove from oven and stir tomatoes, arranging vegetables in an even layer again.
- 6
In a bowl, toss shrimp with salt, olive oil, lemon juice, and red pepper flakes.
- 7
Nestle seasoned shrimp into tomato mixture and return to oven until shrimp turn light pink and curl, about 10 minutes.
- 8
Serve warm.
Tips
Don't skip the anchovies; they dissolve into the sauce and add savory depth without fishiness.
If shrimp vary in size, add larger ones first, then nestle smaller ones in after 3-4 minutes to prevent overcooking.
Good to Know
Refrigerate in an airtight container up to 2 days. Reheat gently in a 325F oven to avoid overcooking shrimp.
Prep vegetables and shallot/garlic the morning of. Combine puttanesca base (olives, capers, anchovies, oil, salt) in a bowl. Do not cook until serving.
Serve directly from the hot sheet pan, or transfer to a platter. Accompany with gluten-free pasta, spaghetti squash, crusty bread, or a simple green salad.
Common Mistakes
Don't skip the 20-minute first roast; this wilts chard and softens tomatoes, building the sauce base.
Don't crowd shrimp tightly; nestle them so heat circulates evenly and they cook in 10 minutes, not 15.
Don't roast beyond 10 minutes in stage two; shrimp toughens quickly once pink.
Substitutions
adjust roast time down 5 minutes
reduce final roast to 8 minutes
Full guide →FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry. Frozen shrimp release water during roasting, which can make the pan watery. Blot well before adding.
What if I don't have anchovies?
Omit them or use 1 teaspoon soy sauce or fish sauce for umami. The dish will be milder but still flavorful. Worcestershire sauce (1/2 teaspoon) is another option.
How long can I keep leftovers?
Store refrigerated in an airtight container up to 2 days. Reheat gently in a 325F oven for 10 minutes; microwaving can toughen shrimp.