Lemon Tortelloni Palermo with Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Tortelloni Palermo with Shrimp

Lemon Tortelloni Palermo with Shrimp

with Pesto, Roasted Bell Pepper & Parmesan

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...


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

2 unit


1 unit


1 unit


2 tablespoon

Cream Cheese

(Contains Milk)

4 tablespoon


(Contains Milk)

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce


(Contains Shellfish)

Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1.5 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories920 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate69 g
Sugar11 g
Dietary Fiber7 g
Protein39 g
Cholesterol360 mg
Sodium2160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Pot
Paper Towel
Large Pan


Roast Bell Pepper

• 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.

Make Sauce

• 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.

Cook Pasta

• 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.

Finish Pasta

• 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°.

Meal right image

Explore Similar Recipes

Meal left image