Sheet Pan Shrimp Tortellini & Vegetables.

This sheet pan shrimp and vegetables is super easy, delicious and satisfying. Roasted veggies, cheese tortellini, shrimp and lots of lemon, garlic and olive oil take this over the top. It’s fresh, bright, vibrant and filling. A must make!

Easy Monday meals are what makes my week go ‘round! 

This sheet pan shrimp tortellini is simple, satisfying and packed with veggies. It has a ton of flavor (lemon! garlic!) and is something that feels substantial enough for a filling weeknight meal. 

Those are my favorite kind!

Plus, this is vibrant and pretty and puts some glow in gloomy winter days. 

It can be on your table in about 35 minutes and it looks more extravagant than it is. 

My kids LOVE this meal.

They really adore my garlic butter shrimp and orzo – I didn’t think anything could top that. And while that is still probably their favorite, this is an easy second. 

I use cheese tortellini (they love the tricolor variety) and broccoli because it’s their favorite vegetable. 

Then I cook it in layers so nothing gets overdone!

This is how I do it! 

First, I set up the broccoli and tomatoes to roast. I don’t like to crowd the pan, so I will do half and half on the sheet pan. A little olive oil, salt and pepper. That’s it! 

While that first layer roasts, I cook the cheese tortellini. This only takes five minutes. I’ve made sheet pan tortellini and have roasted it before in an uncooked state. BUT! I find that boiling it ahead of time ensures that it all cooks evenly and every bite is perfect.

When the tortellini is ready and the veggies have roasted, we add the second layer!

I add the tortellini and the shrimp right on top of the roasted vegetables. 

Next, I drizzle on the little saucy dressing that I like to make with this: some olive oil, lemon juice, lemon zest, scallions and garlic. 

Back in the oven to roast! This time, we only roast it long enough to cook the shrimp. So… roughly ten minutes or so. 

When it comes out of the oven, I toss everything together well. The mix of the saucy burst tomatoes with the lemon olive oil should be more than enough to coat everything. There is lots of flavor here, but you can always add an additional salt and pepper sprinkle!

To finish things off, I sprinkle on chopped fresh herbs. Parsley, basil or even chives.

Finally, serve it! 

This is SO good. It’s very filling but light and fresh at the same time. Even the leftovers are great!

You can also change up the veggies of course, add in some onions or peppers or even brussels sprouts. Whatever you have and love! 

Sheet Pan Shrimp Tortellini & Vegetables

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Sheet Pan Shrimp Tortellini & Vegetables

This sheet pan shrimp and vegetables is super easy, delicious and satisfying. Roasted veggies, cheese tortellini, shrimp and lots of lemon, garlic and olive oil take this over the top. It's fresh, bright, vibrant and filling. A must make!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Author How Sweet Eats

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

Instructions

• Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil.
• Place the tomatoes and broccoli on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss. Season all over with salt and pepper. Roast for 20 minutes.
• While the vegetables roast, cook the tortellini. It should only take 3 to 5 minutes - don’t overcook it. Drain it and set aside.
• In a measuring cup or bowl, whisk together the remaining olive oil, lemon juice, zest, garlic and green onions.
• Remove the sheet pan with the veggies. Lay the tortellini right on top. Lay the shrimp on top in a single layer too. Season all over with salt and pepper. Brush the shrimp with the olive oil lemon mixture. Drizzle any extra all over the pan. Tuck the lemon slices all over the pan.
• Return the pan to the oven and cook for about 10 to 12 minutes, just until the shrimp is cooked through.
• Remove the pan. Toss well. Sprinkle on the fresh herbs. Serve!

So colorful!

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