Sheet pan shrimp puttanesca (pioneer woman)

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.