Name: Pioneer Woman Sheet Pan Shrimp Puttanesca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled and deveined; 2 cups cherry tomatoes; 1/2 cup Kalamata olives, pitted; 2 tablespoons capers, drained; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon anchovy paste; 1/2 teaspoon crushed red pepper flakes; 1/4 cup fresh parsley, chopped; 1 lemon, cut into wedges

This bright Pioneer Woman Sheet Pan Shrimp Puttanesca features plump shrimp, burst tomatoes, and capers. It is ready to eat in exactly 30 minutes. Pulling the pan out as the tomatoes release their sweet juices into the savory garlic oil is incredibly satisfying. I love serving this straight from the pan with crusty bread.

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Why You Will Love This Pioneer Woman Sheet Pan Shrimp Puttanesca Recipe:

Effortless Cleanup: Since the shrimp, tomatoes, and aromatics all roast together on a single sheet pan, you won’t be left with a pile of pots and pans to scrub.
Bold Mediterranean Flavors: The combination of briny olives, salty capers, and garlic creates a punchy, sophisticated sauce that develops beautifully in the high heat of the oven.
Incredible Speed: Shrimp cook incredibly fast, making this a perfect gourmet-style meal that can be on the dinner table in under 20 minutes.
Healthy and Light: This recipe is packed with lean protein and fresh vegetables, offering a nutrient-dense option that feels indulgent without being heavy.
Burst-Tomato Sweetness: Roasting the cherry tomatoes causes them to pop and release their juices, creating a natural, rich sauce that coats the shrimp perfectly.
Versatile Serving Options: It is wonderful served on its own for a low-carb meal, but it also pairs perfectly with pasta, crusty bread, or even over a bed of polenta.
Impressive Presentation: The vibrant colors of the tomatoes, herbs, and olives make this a visually stunning dish that looks like it took much more effort than it actually did.

Pioneer Woman Sheet Pan Shrimp Puttanesca Ingredients

1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes
1/2 cup Kalamata olives, pitted
2 tablespoons capers, drained
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges

How To Make Pioneer Woman Sheet Pan Shrimp Puttanesca

Preheat the oven: Preheat your oven to 400°F and lightly grease a large rimmed baking sheet.
Toss the vegetables: On the baking sheet, toss the cherry tomatoes, olives, capers, garlic, olive oil, anchovy paste, and red pepper flakes.
Roast the base: Roast the tomato mixture for 10 to 12 minutes until the tomatoes just begin to burst.
Add the shrimp: Remove the pan from the oven, arrange the shrimp in an even layer over the vegetables, and return to the oven.
Finish cooking: Bake for another 5 to 7 minutes until the shrimp are pink and opaque.
Garnish and serve: Squeeze fresh lemon wedges over the top and sprinkle generously with chopped parsley before serving.

Recipe Tips

Dry the shrimp: Patting the shrimp completely dry with paper towels ensures they roast rather than steam.
Do not skip anchovy: The anchovy paste melts into the oil and provides a deep savory background without tasting fishy.
Watch the time: Shrimp cook very fast, so keep a close eye on them during the final minutes to prevent a rubbery texture.

What To Serve With Sheet Pan Shrimp Puttanesca?

For a complete Mediterranean meal, serve this flavorful dish over linguine or angel hair pasta to catch the briny sauce. A loaf of crusty Italian bread or garlic crostini is perfect for scooping up the roasted tomatoes and olives. To keep it light, pair the shrimp with a lemon-arugula salad or roasted asparagus. For a low-carb alternative, zucchini noodles or creamy polenta work beautifully. Finish with a squeeze of fresh lemon to brighten the savory flavors.

How To Store Leftovers Sheet Pan Shrimp Puttanesca?

Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to two days. I do not recommend freezing this dish, as the tomatoes and shrimp will become mushy upon thawing. Reheat gently on the stovetop over low heat until just warmed through.

How To Reheat Leftovers Sheet Pan Shrimp Puttanesca?

In The Stovetop: Place a skillet over medium-low heat and add a tiny splash of water or olive oil to loosen the sauce. Add the leftovers and stir frequently for just 2–3 minutes until the shrimp are warmed through. This method helps maintain the texture of the tomatoes and olives without drying out the seafood.

In The Oven: Preheat your oven to 300°F (150°C). Spread the leftovers back onto a sheet pan or into an oven-safe dish and cover tightly with aluminum foil to trap moisture. Heat for about 5–10 minutes. This low-and-slow approach is the best way to ensure the shrimp heat evenly while preserving their tender snap.

FAQs

Can I use frozen shrimp?
Yes, but you must thaw them completely in cold water first. Pat them very dry before adding them to the hot pan to ensure proper roasting.

Is the anchovy paste absolutely necessary?
While it adds authentic umami flavor, you can omit it if needed. Substitute a small splash of soy sauce or Worcestershire sauce for a similar salty depth.

Can I add other vegetables?
Diced zucchini or chopped bell peppers work wonderfully in this recipe. Just be sure to add them at the beginning with the tomatoes so they have time to roast.

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Pioneer Woman Sheet Pan Shrimp Puttanesca Nutrition Fact

Calories: 280 kcal
Total Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 140 mg
Sodium: 650 mg
Total Carbohydrate: 10 g
Protein: 22 g