Lemon Tortelloni Palermo with Shrimp
with Pesto, Roasted Bell Pepper & Parmesan
- Milk
- Eggs
- Wheat
- Shellfish
Tender tortelloni are pretty much great in any form, but they’re especially great when packed with soft ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan- and pesto-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 tablespoon
Pesto
(Contains: Milk)
1 unit
Tomato
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle each half with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on top rack until tender, 20-25 minutes.
• While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Add tomato; cook, stirring, until slightly softened, 2-3 minutes. • Stir in cream cheese, pesto, and 1⁄3 cup water (½ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.
Use pan used for shrimp or chicken here.
• Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. • Reserve ½ cup pasta cooking water, then drain.
• Transfer roasted bell pepper to a cutting board; thinly slice. • Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese melts and pasta is coated, 30-60 seconds. • Stir in bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.
• Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Top tortelloni with shrimp or chicken.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, fresh taste. The lemon adds a bright spring flavor, though some found it overpowering.
- Ease of prep: Simple yet fancy, though some found it more time-consuming than expected. Consider prepping veggies in advance.
- Suggestions: Try adding garlic, Italian seasonings, or extra herbs for more depth. Some boosted richness with additional cream cheese or pasta sauce.
- Portions: Generous amount of shrimp, though a few wanted more. Plenty of pasta for most.
- Texture: The creamy sauce was a hit, but some found it didn't thicken enough. Add cream cheese gradually to reach desired consistency.
