Sheet Pan Shrimp Puttanesca

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Published on 05/19/21
Sheet pan puttanesca with shrimp and pasta
The Spruce / Diana Rattray
Prep: 20 mins
Cook: 26 mins
Total: 46 mins
Servings: 4 servings
Yield: 1 sheet pan
Nutrition Facts (per serving)
496 Calories
25g Fat
36g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 496
% Daily Value*
Total Fat 25g 32%
Saturated Fat 4g 19%
Cholesterol 242mg 81%
Sodium 2309mg 100%
Total Carbohydrate 36g 13%
Dietary Fiber 7g 27%
Total Sugars 5g
Protein 34g
Vitamin C 19mg 97%
Calcium 181mg 14%
Iron 3mg 15%
Potassium 684mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomatoes, olives, garlic, and capers marry with shrimp and pasta to make this easy and flavorful sheet pan puttanesca. Tossing everything together on a sheet pan make this classic recipe surprisingly easy and weeknight-friendly.

Spaghetti alla puttanesca is an Italian pasta dish from Naples typically made with tomatoes, olives, capers, and garlic and often includes anchovies for their salty, umami flavor. There are a number of regional variations, including Neapolitan with oregano and anchovies as well as Sicilian spaghetti with green bell peppers. This version includes crushed red pepper flakes for a little heat that balances out nicely with the salty, briney flavors.

Serve your bowl with crusty bread and a glass of vino for the ultimate weeknight meal.

Ingredients

  • 1 pint grape tomatoes

  • 1 medium shallot, thinly sliced (about 3/4 cup)

  • 1 cup pitted green olives or kalamata olives, halved or coarsely chopped

  • 4 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes

  • 1/2 teaspoon kosher salt, or to taste (plus more for pasta cooking water)

  • 1/4 teaspoon black pepper, or to taste

  • 4 tablespoons olive oil, divided

  • 1 pound shrimp, peeled and deveined, tails removed

  • 6 ounces marinated artichokes, drained

  • 1 tablespoon capers, drained

  • 2 anchovy fillets, minced

  • 8 ounces fresh or dried linguine

  • 2 tablespoons parsley, coarsely chopped

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    ingredients for sheet pan shrimp and pasta puttanesca
    The Spruce / Diana Rattray

  2. Spread the tomatoes, sliced shallot, olives, and garlic onto a large rimmed sheet pan. Sprinkle with the crushed red pepper, kosher salt, and black pepper, then toss with 2 tablespoons of the olive oil. Roast for 15 minutes.

    roasting tomatoes for the sheet pan shrimp puttanesca
    The Spruce / Diana Rattray

  3. While the tomato mixture roasts, bring a large pot of salted water to a boil.

    salted water bring to a boil
    The Spruce / Diana Rattray

  4. To the tomato mixture, add the shrimp, artichokes, capers, and chopped anchovy fillets. Toss with the remaining 2 tablespoons of olive oil. Return the sheet pan to the oven and roast for 8 minutes longer or until the shrimp is pink and cooked through.

    sheet pan shrimp and tomatoes for puttanesca
    The Spruce / Diana Rattray

  5. Meanwhile, cook the pasta following the package instructions. Reserve a few tablespoons of the cooking water, then drain the pasta thoroughly.

    cooked pasta draining
    The Spruce / Diana Rattray

  6. Transfer the cooked pasta to the sheet pan, then toss with the shrimp and tomato mixture. Sprinkle with the chopped parsley and toss until all of the ingredients are well combined. If desired, stir in a 1 to 2 tablespoons of the reserved cooking liquid to loosen the sauce.

    sheet pan puttanesca with shrimp and pasta

    The Spruce / Diana Rattray

  7. Transfer the shrimp and pasta puttanesca to a serving bowl and enjoy!

    Shrimp pasta Puttanesca cooked in a sheet pan
    The Spruce / Diana Rattray

How to Store

Transfer leftover shrimp puttanesca to a shallow covered container within 2 hours and store in the refrigerator for up to 3 days.

Tips

Fresh refrigerated pasta cooks quickly, usually in 3 to 4 minutes or less. If you plan to use a similar dried pasta, use about 5 to 6 ounces and cook it following the package directions.

Recipe Variations

  • Add a few tablespoons of shredded Parmesan cheese when tossing the pasta with the shrimp puttanesca mixture.
  • Replace the parsley with fresh chopped basil, oregano, or marjoram.

What Do You Serve With Puttanesca?

Serve sheet pan shrimp puttanesca with a side salad, bread, or a vegetable side dish. Here are some excellent ideas: