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Homemade Sheet Pan Shrimp Tortellini & Vegetables. photo

Sheet Pan Shrimp Tortellini & Vegetables.

A simple, one-pan meal of roasted vegetables, cheese tortellini, and jumbo shrimp tossed in a lemon-garlic herb dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 servings

Equipment

  • Sheet Pan
  • Pot
  • Colander
  • measuring cup or small bowl
  • Whisk or fork
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pint cherry tomatoes halved
  • 2 cups broccoli florets
  • kosher salt to taste
  • black pepper to taste
  • 10 ounces cheese tortellini
  • 4 tablespoons olive oil divided (1 tbsp for roasting, remaining for dressing)
  • 1 lemon juice and zest
  • 2 garlic cloves minced
  • 2 green onions thinly sliced
  • 1 pound jumbo shrimp peeled and deveined
  • 1 lemon thinly sliced (for roasting)
  • 1/4 cup fresh herbs chopped, such as parsley and basil

Instructions
 

  • Preheat the oven to 425°F (220°C). Bring a pot of salted water to a boil for the tortellini.
  • On a sheet pan, spread the halved cherry tomatoes and broccoli florets. Drizzle with 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat.
  • Roast the vegetables for 20 minutes, until the broccoli is tender and the tomatoes begin to blister.
  • While the vegetables roast, cook the cheese tortellini in the boiling salted water for 3–5 minutes until just al dente. Drain and set aside.
  • In a measuring cup or small bowl, whisk together the remaining 3 tablespoons olive oil, the juice and zest of 1 lemon, minced garlic, and sliced green onions.
  • Remove the sheet pan from the oven. Arrange the cooked tortellini on top of the roasted vegetables, then place the shrimp in a single layer over the tortellini. Season shrimp and tortellini with salt and pepper.
  • Brush the shrimp with the lemon-olive oil mixture and drizzle any remaining dressing over the pan. Tuck the thin lemon slices among the ingredients.
  • Return the pan to the oven and roast for 10–12 minutes, until the shrimp are opaque and cooked through.
  • Remove from the oven, toss everything gently to combine, then sprinkle with the chopped fresh herbs and serve.

Notes

  • Do not overcook the tortellini; it should be just al dente before roasting.
  • Use peeled and deveined shrimp for easiest cooking and eating.
  • Adjust lemon and garlic to taste for a brighter or milder flavor.
  • Any medium-high ovenproof sheet pan will work.