Sheet Pan Shrimp Puttanesca Recipes

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SHRIMP PUTTANESCA



Shrimp Puttanesca image

I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Steps:

  • In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

SHEET PAN SHRIMP FAJITAS



Sheet Pan Shrimp Fajitas image

Quick and easy shrimp fajitas in one pan. Serve with tortillas, cilantro, and avocado or any other condiments you like.

Provided by Jen Cooks For Fun

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 8

Number Of Ingredients 7

1 (1 ounce) package fajita seasoning
1 tablespoon olive oil
1 ½ pounds raw shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into strips
1 jalapeno pepper, sliced into rings

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
  • Lay out seasoned shrimp in a single layer on a baking sheet. Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly.
  • Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
  • Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 4.9 g, Cholesterol 129.4 mg, Fat 2.5 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 0.4 g, Sodium 397.9 mg, Sugar 1.2 g

SHRIMP SHEET PAN PITA



Shrimp Sheet Pan Pita image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

4 pita breads, halved
8 ounces asparagus, trimmed and cut into 1-inch pieces
4 ounces cremini mushrooms, quartered
1 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 small red onion, sliced
1/4 cup olive oil
2 tablespoons Italian seasoning blend
Kosher salt and freshly ground black pepper
1 1/2 pounds colossal shrimp (U15), peeled and deveined
2 lemons, zested and halved
1 cup Greek yogurt
2 teaspoons chopped fresh dill, plus more for garnish
2 Roma tomatoes, sliced
1 head green leaf or Bibb lettuce, leaves torn
1 cup sliced mixed olives
4 ounces feta, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Wrap the pita bread in foil and set aside.
  • Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
  • Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
  • Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
  • Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
  • Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.

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