Sheet Pan Shrimp Puttanesca with Chard and Cherry Tomatoes

This recipe transforms a classic roasted puttanesca into a full sheet-pan meal, loaded with vibrant red chard, blistered cherry tomatoes, and spicy shrimp. It’s an easy, one-pan dinner that adapts well to low FODMAP and gluten-free preferences while delivering bold, Italian-inspired flavor.

We spent a long stretch with the kitchen boxed up during a recent move, so quick, reliable sheet-pan dinners became essential. With only a few tools on hand—a spatula, a kettle, and a baking sheet—I focused on minimizing waste and using small amounts of produce in multiple ways. The result was this roasted puttanesca-style sheet pan topped with plump shrimp and lots of chard, which felt like a real kitchen victory.

To keep things flavorful without relying on lots of fresh garlic and onion (useful for low FODMAP needs), I leaned on classic antipasti ingredients: capers, olives, and anchovies. Those little jars and tins are often the first things I reach for when I need an instant hit of savory, umami-rich taste.

Instead of tossing this over pasta, I bulked it up with red chard and served it over leftover spaghetti squash for a gluten-free option. You can, of course, serve the finished pan over your favorite pasta if you prefer a more traditional presentation.

When roasting seafood on a sheet pan, timing matters. Shrimp cook quickly, so either add them after the vegetables have softened or choose vegetables that need only a short oven time. In this recipe the tomatoes and chard are roasted first to concentrate flavor, then the shrimp are nestled in for a final short roast so they stay tender and juicy.

We enjoyed the pan over spaghetti squash, but this meal works equally well over gluten-free or regular pasta, rice, or a bed of sautéed greens. It’s flexible, fast, and deeply flavorful.

On a personal note, after moving I’ve been easing back into cooking in the new, well-organized kitchen, and I’m also getting back to gentle exercise and local classes to re-establish a routine. If you’re nearby, I’d love recommendations for yoga or Pilates studios in Fort Greene.

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

This sheet-pan version of puttanesca combines roasted cherry tomatoes, olives, capers and anchovies with tender chard and quick-roast shrimp. It’s ideal for weeknights and easily modified for low FODMAP diets.

Details

• Course: Main Course
• Cuisine: Italian-inspired
• Diet: Gluten Free option, Low Lactose
• Servings: 4
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Author: Phoebe Lapine

Ingredients

• 1 bunch red chard, leaves and stems thinly sliced
• 2 pints cherry tomatoes, halved
• 1 large shallot, thinly sliced (omit for low FODMAP)
• 2 garlic cloves, minced (omit for low FODMAP)
• 1/4 cup pitted Kalamata olives, roughly chopped (use pitted if serving guests)
• 2 anchovy fillets, minced
• 1 tablespoon capers
• Olive oil
• Sea salt
• 1 pound extra-large shrimp (about 20 per pound), peeled and deveined
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions

1. Preheat the oven to 425°F (220°C).
2. On a large rimmed baking sheet, combine the chard, cherry tomatoes, shallot (if using), garlic (if using), olives, anchovies, capers, 1/4 cup olive oil, and 1/2 teaspoon salt. Toss to coat and spread into an even layer.
3. Roast until the tomatoes have softened and the chard is wilted, about 20 minutes.
4. Remove the pan and stir the tomatoes gently. In a bowl, toss the shrimp with 1/4 teaspoon salt, 2 tablespoons olive oil, lemon juice, and red pepper flakes. Nestle the shrimp into the tomato and chard mixture.
5. Return the pan to the oven and roast another 8–10 minutes, until the shrimp are opaque and curled.
6. Serve warm over spaghetti squash, gluten-free pasta, or your preferred base.

Notes

• To make this low FODMAP: omit the garlic and shallot. Reduce the cherry tomatoes to 1 cup or substitute two large vine tomatoes; it still tastes excellent.
• Whole Niçoise-style olives look beautiful, but use pitted olives for guests to avoid anyone accidentally biting a pit.

If you make this recipe, tag the original creator on social media and share photos—it’s a fun, colorful dish and looks great on the table. Enjoy a fast, flavorful meal with minimal cleanup and big Mediterranean flavor.

If you make this, tag @phoebelapine and #feedmephoebe — I’d love to see it!