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Sheet Pan Shrimp Tortellini & Vegetables Recipe

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4.4 from 49 reviews

This vibrant and easy Sheet Pan Shrimp Tortellini & Vegetables recipe combines roasted cherry tomatoes and broccoli with cheesy tortellini and succulent jumbo shrimp. Tossed in a zesty lemon garlic olive oil dressing and finished with fresh herbs, it’s a wholesome, one-pan meal perfect for a quick and flavorful dinner.

  • Total Time: 40 minutes
  • Yield: 1 serving

Ingredients

Vegetables

  • 1 pint cherry tomatoes, halved
  • 2 cups broccoli florets
  • Kosher salt and pepper, to taste

Pasta

  • 10 ounces cheese tortellini

Dressing and Seasoning

  • 4 tablespoons olive oil, divided
  • 1 lemon, freshly juiced and zested
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • Kosher salt and pepper, to taste

Protein and Garnish

  • 1 pound jumbo shrimp, peeled and deveined
  • 1 lemon, thinly sliced
  • ¼ cup chopped fresh herbs (such as parsley and basil)

Instructions

  1. Preheat Oven and Boil Water: Preheat your oven to 425 degrees Fahrenheit. Bring a large pot of salted water to a boil in preparation for cooking the tortellini.
  2. Roast Vegetables: Place the halved cherry tomatoes and broccoli florets on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season generously with kosher salt and freshly ground black pepper. Roast in the oven for 20 minutes until vegetables are tender and slightly caramelized.
  3. Cook Tortellini: While the vegetables are roasting, cook the cheese tortellini in the boiling water for 3 to 5 minutes or until just tender. Be careful not to overcook as they will be heated again later. Drain and set aside.
  4. Prepare Lemon Garlic Mixture: In a small bowl or measuring cup, whisk together the remaining 3 tablespoons of olive oil, fresh lemon juice, lemon zest, minced garlic, and sliced green onions. This mixture will be used to season the shrimp and add fresh flavor to the dish.
  5. Assemble on Sheet Pan: Remove the roasted vegetables from the oven. Evenly spread the cooked tortellini over the vegetables. Lay the jumbo shrimp in a single layer on top of the tortellini. Season the shrimp and tortellini with salt and pepper. Brush the shrimp generously with the lemon garlic olive oil mixture and drizzle any remaining mixture over the entire pan. Tuck the thin lemon slices around the ingredients for added aroma and taste.
  6. Finish Cooking: Return the sheet pan to the oven and cook for an additional 10 to 12 minutes, or until the shrimp are pink, opaque, and cooked through.
  7. Toss and Garnish: Remove the pan from the oven and toss the shrimp, tortellini, and vegetables gently to combine flavors. Sprinkle the chopped fresh herbs over the top before serving to add brightness and freshness.

Notes

  • Be sure not to overcook the tortellini initially as it will continue cooking while in the oven.
  • You can substitute fresh herbs with dried herbs if fresh ones are unavailable, but use sparingly.
  • For a spicier version, add a pinch of red pepper flakes to the lemon garlic olive oil mixture.
  • This recipe can be doubled for more servings using a larger sheet pan or roasting in batches.
  • Ensure shrimp are fully cooked to a minimum internal temperature of 145°F for food safety.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/sheet-pan-shrimp-tortellini-and-vegetables-recipe/