This sheet pan shrimp and vegetables recipe is easy, flavorful and satisfying. Roasted vegetables, cheese tortellini, shrimp and plenty of lemon, garlic and olive oil make it bright, fresh and filling — a perfect weeknight meal.
Simple weeknight dinners like this keep busy evenings sane.
This one-pan dish combines tender cheese tortellini (I love the tricolor variety), roasted broccoli and burst cherry tomatoes with juicy shrimp. A lemony garlic dressing ties everything together and keeps the flavors fresh and bright.
It comes together quickly — about 35 to 40 minutes total — and looks more impressive than the effort required. The mix of textures and citrus makes it perfect for gloomy winter evenings or any time you want a colorful, satisfying dinner.
My kids are big fans of this meal. I typically boil the tortellini briefly so it cooks evenly on the sheet pan and every bite is tender. I also roast the vegetables first so nothing gets overdone when the shrimp goes in.
This is how I make it
Start by roasting the broccoli and halved cherry tomatoes on a sheet pan. Don’t crowd the pan — give the vegetables space to caramelize. Toss them with a little olive oil, kosher salt and black pepper, then roast until they begin to brown, about 20 minutes at 425°F.
While the vegetables roast, cook the cheese tortellini in salted boiling water for 3–5 minutes until just tender. Drain and set aside. Boiling the tortellini first ensures even cooking and prevents any chewy pieces.
When the vegetables are ready, layer the cooked tortellini over them and arrange peeled, deveined jumbo shrimp on top in a single layer. Whisk together the remaining olive oil with fresh lemon juice and zest, minced garlic and thinly sliced green onions. Brush or drizzle this lemon-garlic mixture over the shrimp and tortellini, tuck thin lemon slices across the pan, then return everything to the oven for about 10–12 minutes — just long enough for the shrimp to cook through.
When the pan comes out of the oven, toss everything together so the burst tomatoes and lemony oil coat the tortellini and shrimp. Taste and adjust seasoning with additional salt and pepper if needed. Finish with a generous sprinkle of chopped fresh herbs — parsley, basil or chives all work well — and serve immediately.
The result is vibrant, tangy and satisfying yet light. Leftovers keep well and can be enjoyed cold or reheated. Feel free to swap in your favorite vegetables — onions, bell peppers or Brussels sprouts are all great substitutions depending on what you have on hand.
Sheet Pan Shrimp Tortellini & Vegetables
Sheet Pan Shrimp Tortellini & Vegetables
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
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Preheat the oven to 425°F (220°C). Bring a pot of salted water to a boil.
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Arrange the halved cherry tomatoes and broccoli florets on a baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and season with kosher salt and freshly ground black pepper. Roast for 20 minutes.
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While the vegetables roast, cook the tortellini for 3–5 minutes until just tender. Drain and set aside.
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In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic and sliced green onions.
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Remove the sheet pan from the oven. Layer the cooked tortellini over the roasted vegetables, then arrange the shrimp in a single layer on top. Season everything with salt and pepper, brush the shrimp with the lemon-garlic oil, and drizzle any remaining dressing over the pan. Tuck lemon slices around the ingredients.
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Return the pan to the oven and bake for 10–12 minutes, until the shrimp are cooked through and opaque.
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Remove from the oven, toss everything together to combine, sprinkle with chopped fresh herbs, and serve hot.
So colorful and inviting — a one-pan weeknight dinner that’s both easy and impressive.