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!
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!
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