Sheet Pan Shrimp Puttanesca

This recipe is from Pioneer Woman.  I halved the recipe since it was just 2 of us and we did a small serving of leftovers.  Recipe below is for the full version

Sheet Pan Shrimp Puttanesca

1 red onion, cut into wedges
3 cups sourdough, cut in 1/2 inch cubes (I used french, I didn't have sourdough on hand)
2 c. cherry tomatoes
1/2 c. pitted olives
4 T. olive oil
2 lbs. jumbo shrimp, peeled, deveined, tails removed
2 T. red wine vinegar
1 T. capers, drained
1/3 c. chopped parsley, plus 2 T. for garnish
1 anchovy, minced (I didn't include this)
kosher salt and pepper
Parm shavings for garnish

Combine the onion, bread, tomatoes and olives on a sheet pan.  Toss with 1/2 t. salt and pepper to taste.  Drizzle with 2 T. olive oil and toss together.  Bake at 375 degrees for 12-15 minutes until bread starts to crisp.

In a medium bowl, toss the shrimp, 1 T. olive oil, 1/2 t. salt.  Arrange it among the shrimp and bake until the shrimp is cooked through, 8-10 minutes.

Meanwhile, whisk together 1 T. olive oil, vinegar and anchovy (if you chose to use it) in a small bowl.  Add the capers.

Remove from the oven, toss with the dressing and parsley.    Garnish with parm cheese and parsley.

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lb = pound
T = tablespoon
c = cup