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Sheet Pan Shrimp Puttanesca

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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1 red onion, cut into wedges

3 cups sourdough bread, cut into 1-inch cubes 

1 pint (2 cups) cherry tomatoes 

1/2 cup pitted Niçoise olives 

Kosher salt and freshly ground black pepper 

4 tablespoons olive oil 

2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed 

2 tablespoons red wine vinegar 

1 anchovy, minced 

1 tablespoon capers, drained 

1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped

Parmesan shavings, for garnish 


  1. 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.
  2. 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.
  3. Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
  4. Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.