Name: Sheet Pan Shrimp Tortellini Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pint Cherry tomatoes (halved); 2 cups Broccoli florets; Kosher salt (to taste); 10 ounces Cheese tortellini; 4 tablespoons Olive oil; 1 whole Lemon (freshly juiced and zested); 2 cloves Garlic (minced); 2 Green onions (thinly sliced); 1 pound Jumbo shrimp (peeled and deveined); 1 whole Lemon (thinly sliced); ¼ cup Fresh herbs (chopped, like parsley and basil)

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There’s something incredibly satisfying about a dish that’s both simple and bursting with flavor, and that’s exactly what you get with Sheet Pan Shrimp Tortellini Vegetables. A few months ago, I found myself in a kitchen rut, struggling to come up with fresh ideas for dinner. One evening, after a long day, I wanted something quick but also comforting. That’s when I decided to throw everything on a sheet pan and let the oven do the magic. This dish quickly became a go-to for me, combining plump shrimp, tender tortellini, and vibrant vegetables all in one tray. Perfect for busy weeknights!

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
15 g

Tools Used:
Oven, Peeler, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan, Large Pot

Why This Sheet Pan Shrimp Tortellini Vegetables Is So Good

The beauty of Sheet Pan Shrimp Tortellini Vegetables lies in its versatility and ease. Here are a few reasons why this recipe stands out:

Convenience at its Best

Who doesn’t love a meal that requires minimal cleanup? Using just one sheet pan, you can prepare a whole dinner that requires little more than chopping, tossing, and roasting. This is a lifesaver for those of us who dread the thought of doing dishes after a long day.

Flavor Explosion

The combination of the fresh vegetables and the succulent shrimp mingling with the tortellini creates a symphony of flavors. The roasting process caramelizes the broccoli and tomatoes, intensifying their natural sweetness, while the shrimp takes on a beautiful texture that’s both juicy and crispy.

Quick and Easy

This recipe is perfect for those evenings when you’re short on time but still want something delicious. With just a few simple steps, you’ll have a meal that looks like it took hours to prepare. Plus, it cooks in about 30 minutes!

Customizable to Your Liking

One of my favorite aspects of this dish is how easily you can change it up based on what’s in your fridge. Want to add some bell peppers? Go for it! Prefer spinach over broccoli? You can swap it in without a second thought. This flexibility means you can make it your own every time.

Healthy and Wholesome

With an abundance of fresh vegetables and lean protein, this meal checks all the boxes for a healthy dinner. It’s a great way to incorporate more nutrients into your diet while still enjoying a hearty dish.

Perfect for Meal Prep

If you’re into meal prepping, this recipe is a dream come true. You can easily double it, pack leftovers for lunch, or use the roasted veggies in salads throughout the week. It’s a versatile dish that keeps giving long after dinner is over!

Shopping List for Sheet Pan Shrimp Tortellini Vegetables

When it comes to the ingredients for Sheet Pan Shrimp Tortellini Vegetables, each one plays a vital role in creating a balanced and flavorful dish. The jumbo shrimp provide protein, while the tortellini adds a comforting carbohydrate base. Fresh vegetables like broccoli and cherry tomatoes not only enhance the visual appeal but also contribute essential vitamins and minerals. Together, these ingredients create a wholesome meal that’s as satisfying as it is nourishing.

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

Step by Step Instructions for Sheet Pan Shrimp Tortellini Vegetables

Get ready to enjoy the deliciousness of Sheet Pan Shrimp Tortellini Vegetables as we guide you through the simple steps to make this dish. With just a few straightforward instructions, you’ll create a meal that looks and tastes fabulous. Let’s dive into the process!

Preheat your oven to 425 degrees F. This high temperature will help the vegetables roast beautifully, enhancing their flavors.
Bring a pot of salted water to a boil. This is where you’ll cook the tortellini.
On a baking sheet, place the halved cherry tomatoes and broccoli florets. Drizzle with 1 tablespoon of olive oil and toss them gently to coat.
Season the veggies generously with kosher salt and pepper. Roast them in the preheated oven for about 20 minutes. Keep an eye on them; they should be tender and slightly caramelized.
While the vegetables roast, cook the tortellini in the boiling water. It should take only about 3 to 5 minutes. Be careful not to overcook it, as it will continue to cook in the oven.
Once the tortellini is done, drain it and set it aside. You want it to be al dente for the best texture.
In a measuring cup or a bowl, whisk together the remaining olive oil, lemon juice, zest, minced garlic, and sliced green onions. This mixture will add a fantastic flavor to the whole dish.
After 20 minutes, remove the baking sheet from the oven. Lay the cooked tortellini right on top of the roasted vegetables. Next, add the peeled and deveined shrimp in a single layer.
Season everything again with kosher salt and pepper. Brush the shrimp with the lemon oil mixture, ensuring they’re well-coated. Drizzle any remaining mixture over the pan.
Tuck the thinly sliced lemon pieces among the shrimp and vegetables. Return the pan to the oven.
Cook for an additional 10 to 12 minutes, just until the shrimp are pink and cooked through. The tortellini will be nicely warmed, and all the flavors will meld beautifully.
Once done, remove the pan from the oven and toss everything gently. Sprinkle with freshly chopped herbs before serving. Enjoy your meal!

Things Worth Knowing

Watch for overcooking: Ensure the shrimp doesn’t overcook, as it can become rubbery. Keep an eye on it during the last few minutes of cooking.
Tossing is key: Toss the ingredients halfway through cooking to ensure even roasting.
Prep ahead: You can prep the veggies and shrimp ahead of time to make dinner even quicker.
Use fresh herbs: Fresh herbs add a burst of flavor and aroma that dried herbs can’t match.

How to Switch It Up

Feeling adventurous with your Sheet Pan Shrimp Tortellini Vegetables? Here are some fun ways to change it up!

Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain texture.
Freezing: Can you freeze this? Yes! Freeze before cooking, and just thaw and bake when ready.
Pairing: Serve with a light salad or garlic bread for a complete meal.
Add some spice: If you love heat, consider adding red pepper flakes or a splash of hot sauce to the shrimp.
Change the protein: Feel free to swap the shrimp for chicken or tofu for a different twist.
Vegetable variations: Try adding zucchini or asparagus for more variety.

Best Served With

Completing your meal experience with Sheet Pan Shrimp Tortellini Vegetables can elevate the dining occasion. Here are some ideas on how to serve:

Pair with a fresh salad: A mixed green salad with a light vinaigrette complements the rich flavors.
Serve with garlic bread: Freshly toasted garlic bread makes a perfect accompaniment.
Great for family gatherings: This dish is hearty enough for family meals but simple to prepare.
Perfect for summer nights: Light and fresh, it’s a great choice for a warm evening meal.
Elegant enough for guests: The vibrant colors of the dish make it visually appealing for hosting.
Store leftovers properly: Keep any leftovers in the fridge, and enjoy them within three days for the best taste.

FAQ

For Sheet Pan Shrimp Tortellini Vegetables, I recommend using jumbo or large shrimp as they hold up well during cooking and provide a satisfying bite. Look for shrimp that are labeled as ‘peeled and deveined’ for convenience. Fresh shrimp will give the best flavor, but you can also use frozen shrimp if that’s what you have on hand. Just make sure to thaw them completely before you begin cooking for even results. Enjoy your meal!

Absolutely! You can use frozen cheese tortellini in Sheet Pan Shrimp Tortellini Vegetables. Just remember to cook it according to the package instructions, which may slightly vary in time compared to fresh tortellini. Frozen tortellini is a convenient option and will still yield delicious results. Just make sure to drain it well before adding it to the baking sheet.

Making Sheet Pan Shrimp Tortellini Vegetables vegetarian is quite easy! Simply omit the shrimp and add extra vegetables like zucchini, bell peppers, or even chickpeas for protein. You can also substitute the cheese tortellini with a vegetable or spinach version available in stores. This way, you’ll still enjoy a hearty and delicious meal while keeping it meat-free!

This dish is quite filling on its own, but if you want to add a side, consider serving it with a fresh garden salad or some crispy garlic bread. The salad will add freshness and balance while the garlic bread provides a delightful crunch. You could also serve it on a bed of greens for a lighter option. Whatever you choose, it will surely complement the flavors of the Sheet Pan Shrimp Tortellini Vegetables.

Conclusion

The Sheet Pan Shrimp Tortellini Vegetables dish truly shines with its vibrant flavors and easy preparation. It’s perfect for any weeknight dinner or a gathering with loved ones. I encourage you to try this recipe and experience the joy of one-pan cooking. You’ll be amazed at how simple ingredients can come together to create something so delicious and satisfying!