Sheet Pan Shrimp Tortellini & Vegetables.

One-pan dinners that feel like a hug but come together in minutes are my absolute favorite. This Sheet Pan Shrimp Tortellini & Vegetables is a bright, flavorful meal that roasts cherry tomatoes and broccoli with cheese tortellini and tender jumbo shrimp. It’s an easy weeknight supper with a fresh lemon-garlic punch and herb finish. Everything bakes together on a single sheet pan, so cleanup is quick and you get a beautiful, rustic presentation straight from the oven to the table.

Why this recipe works: the tortellini soaks up the juices from the tomatoes and lemon, the broccoli chars just enough for texture, and the shrimp cook in only a few minutes so they stay succulent. The lemon zest and juice cut through the richness of the cheese tortellini, while minced garlic and thinly sliced green onions add aromatics and a touch of bite. A final scattering of chopped fresh herbs—parsley and basil—pulls it all together.

Ingredients

• 1 pint cherry tomatoes, halved
• 2 cups broccoli florets
• kosher salt and pepper
• 10 ounces cheese tortellini
• 4 tablespoons olive oil
• 1 lemon, freshly juiced and zested
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 1 pound jumbo shrimp, peeled and deveined
• 1 lemon, thinly sliced
• ¼ cup chopped fresh herbs, like parsley and basil

Notes Before You Start

Use good-quality cheese tortellini from the refrigerated section for best texture; dried tortellini will work but may take a slightly different roast time. If your jumbo shrimp are frozen, thaw them completely and pat dry so they sear rather than steam on the sheet pan. Preheat your oven so the vegetables and pasta begin to caramelize as soon as they hit the heat.

Step-by-Step Instructions

Follow these clear steps to get perfectly roasted vegetables, tender tortellini, and juicy shrimp. The directions below have been rewritten for clarity while keeping all ingredient amounts and the same order of actions as the original recipe.

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
2. Place the 1 pint halved cherry tomatoes and 2 cups broccoli florets on the prepared sheet pan. Drizzle with 2 tablespoons of the olive oil and season lightly with kosher salt and pepper. Toss the tomatoes and broccoli on the pan so they are evenly coated and spread them into a single layer.
3. Roast the tomatoes and broccoli in the preheated oven for 10 minutes. This initial roast will begin to caramelize the vegetables and concentrate their flavors.
4. While the vegetables roast, bring a medium pot of salted water to a boil. Add the 10 ounces cheese tortellini and cook according to package directions until just al dente. Drain the tortellini and toss it with 1 tablespoon olive oil to keep it from sticking. Set aside.
5. In a small bowl, combine the minced 2 garlic cloves, the juice and zest of 1 lemon, the remaining 1 tablespoon of olive oil, and a pinch of kosher salt and pepper. Stir until well mixed; this will be the bright, lemony dressing for the pan.
6. After the first 10 minutes of roasting, remove the sheet pan from the oven. Add the cooked tortellini to the pan, arranging it among the roasted tomatoes and broccoli. Pour the lemon-garlic mixture evenly over the tortellini and vegetables. Gently toss or use a spatula to distribute the flavors without breaking the tortellini.
7. Scatter the 1 pound jumbo shrimp, peeled and deveined, across the sheet pan so they sit in a single layer on top of the tortellini and vegetables. Season the shrimp with a little kosher salt and pepper. Arrange the thin slices from the 1 lemon among the shrimp and vegetables for extra citrus aroma as they finish roasting.
8. Return the sheet pan to the oven and roast for an additional 8–10 minutes, or until the shrimp are opaque and cooked through and the tortellini has golden edges in places. Cooking time will vary slightly with shrimp size; watch closely during the final minutes to avoid overcooking.
9. Remove the pan from the oven. Sprinkle the thinly sliced 2 green onions and ¼ cup chopped fresh herbs, like parsley and basil, over the entire sheet. Gently toss once more to combine, or serve straight from the pan so everyone can take a portion of shrimp, tortellini, and vegetables.
10. Taste and adjust seasoning with additional kosher salt, freshly ground black pepper, or an extra squeeze of lemon if desired. Serve hot, family-style, and enjoy.

Serving Suggestions

This Sheet Pan Shrimp Tortellini & Vegetables shines on its own, but you can make it even more special with a few simple additions. A drizzle of extra-virgin olive oil or a spoonful of pesto brightens the dish. Serve alongside a crisp green salad or some crusty bread to sop up the juices. For a heartier meal, offer roasted or steamed green beans or a handful of toasted pine nuts for crunch.

Tips for Success

• Pat the shrimp dry before roasting. Moisture prevents browning and causes steaming.
• Don’t overcrowd the sheet pan. Give vegetables and shrimp space to roast rather than steam.
• Use fresh lemon juice and zest for the best brightness; bottled lemon juice won’t have the same fragrant lift.
• If your tortellini is leftover or previously refrigerated, scatter it on the pan right at the 10-minute mark so it warms and picks up the roasted flavor without overcooking.
• Customize the herbs—try chives and dill in place of parsley and basil for a different aroma profile.

Make-Ahead and Storage

You can roast the vegetables and cook the tortellini a day ahead, then store them separately in airtight containers in the refrigerator. Add the shrimp and finish the final quick roast just before serving for the freshest texture. Leftovers keep well for 2–3 days; reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Add a splash of water or lemon juice when reheating to revive the sauce.

Nutritional Notes

This recipe balances protein from the jumbo shrimp with carbohydrates from the cheese tortellini and fiber from the broccoli and cherry tomatoes. Olive oil provides healthy fats, and fresh herbs contribute vitamins and antioxidants. Portion sizes will determine overall calorie counts, but the sheet-pan approach keeps added fats minimal while maximizing flavor.

Why I Love This One-Pan Dinner

This Sheet Pan Shrimp Tortellini & Vegetables checks all the boxes: it’s quick, bright, and comforting. The lemon-garlic dressing is simple but transformative, and roasting brings out the natural sweetness of the tomatoes while giving the broccoli just enough char. Shrimp cooks so quickly that it stays tender and juicy, and everything coming together on a single pan makes it an easy win on busy nights.

Frequently Asked Questions

Can I use frozen shrimp? Yes—thaw completely and pat dry. If they’re still slightly wet, they’ll steam instead of roast and may not get that nice exterior.

Can I substitute a different pasta? You can use refrigerated or frozen filled pasta similar in size to tortellini. Dried filled pastas may require slightly longer cooking in the pot before roasting.

What other vegetables work here? Asparagus, bell peppers, or halved baby potatoes (parboiled first) make excellent swaps or additions. Adjust roasting time as needed based on the vegetable chosen.

Final Thoughts

If you love one-pan dinners that bring bold flavor with minimal fuss, this Sheet Pan Shrimp Tortellini & Vegetables will become a regular in your meal rotation. It’s bright, colorful, and flexible—perfect for weeknights, easy enough for casual dinners, and pretty enough for guests. Grab a sheet pan, preheat the oven, and in about 30 minutes you’ll have a complete, satisfying meal ready to go.

Enjoy this simple, flavorful recipe and make it your own with the herbs and sides you love. Happy roasting!