Sheet pan shrimp puttanesca (pioneer woman)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 128 grams Bread, italian 2 cup Tomatoes - sm cherry tomatoes 4 oz Kalamata, Green Olives, pitted 4 tbsp Olive Oil 32 oz Easy peel frozen shrimp 2# bag 2 anchovy Anchovy (anchovies) 3 tbsp, drained Capers, canned
Directions
Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
Remove the baking sheet from the oven. Add the dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley and Add Parmesan shavings if desired (these are not included in nutritional info. Serve immediately.
Serving Size: Makes a total of 85 ounces - serving is 1/4
Number of Servings: 4
Recipe submitted by SparkPeople user MINDYCARLOS.
Serving Size: Makes a total of 85 ounces - serving is 1/4
Number of Servings: 4
Recipe submitted by SparkPeople user MINDYCARLOS.
Nutritional Info Amount Per Serving
- Calories: 445.2
- Total Fat: 24.6 g
- Cholesterol: 38.0 mg
- Sodium: 965.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.1 g
- Protein: 35.0 g
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