Save Crisp cabbage leaves cradle succulent shrimp tossed in a velvety Alfredo sauce for a lighter take on a beloved comfort food. Shrimp Alfredo Cabbage Cups are weeknight friendly and bring together the best of creamy and fresh flavors in every bite. Whether you are craving something low-carb or just looking to shake up your dinner rotation, this dish delivers.
The first time I tried this, I was pleasantly surprised by how the cabbage cups add a refreshing crunch that perfectly balances the richness of the sauce. My family asked for seconds right at the table.
Ingredients
- Shrimp: sweet and tender medium shrimp make the dish special opt for the freshest you can find or frozen shrimp that is wild-caught
- Green cabbage: sturdy leaves hold the filling together look for a head with crisp vibrant leaves that feel firm and heavy
- Garlic: adds aromatic depth use firm cloves with no green sprouts
- Shallot: gives a subtle sweetness a good shallot feels heavy for its size and has tight skin
- Fresh parsley: brightens up the final dish use flat-leaf parsley for best flavor
- Unsalted butter: provides richness if possible use top-quality European style butter
- Heavy cream: forms the luxurious base of the sauce choose organic cream for best taste
- Parmesan cheese: gives sharpness and saltiness grate it fresh rather than buying pre-grated for a meltier finish
- Cream cheese: helps the sauce stay smooth and creamy use full-fat for extra silkiness
- Salt: brings flavors together try a flaky sea salt for serving
- Black pepper and optional red pepper flakes: add subtle heat freshly cracked pepper brings out more aroma
Instructions
- Prepare the Cabbage Cups:
- Bring a large pot of salted water to a boil. Carefully peel off 8 to 12 large outer cabbage leaves and blanch in the boiling water for one to two minutes until just tender. Drain thoroughly and dry on paper towels to avoid soggy leaves.
- Sauté the Shrimp:
- In a spacious skillet, melt one tablespoon of butter over medium heat. Place the peeled and deveined shrimp in the pan making sure they do not crowd together. Sprinkle salt and pepper. Cook shrimp for about two to three minutes on each side until they are pink and opaque no gray spots should remain. Transfer the cooked shrimp to a plate and set aside.
- Build the Flavor Base:
- Using the same skillet, melt the remaining tablespoon of butter. Add the finely diced shallot and minced garlic. Stir and sauté gently for one to two minutes until the shallot starts to become soft and the garlic releases a mouthwatering aroma. Take care not to brown the garlic.
- Make the Alfredo Sauce:
- Lower the heat to prevent scorching. Pour in the heavy cream and add the softened cream cheese. Start whisking until the mixture becomes smooth and creamy. Sprinkle in the fresh Parmesan cheese and stir until fully melted and the sauce looks thickened and glossy.
- Combine Shrimp and Sauce:
- Add the cooked shrimp back into the skillet and coat them thoroughly with the Alfredo sauce. Fold in the chopped parsley and add red pepper flakes if you want an extra hint of heat. Remove the pan from the stovetop.
- Assemble the Cups:
- Lay all the prepared cabbage leaves on a large serving platter. Use a spoon to evenly portion out the shrimp Alfredo filling into the center of each leaf. It helps to gently cup each leaf with your hand to make the “cup” shape.
- Finish and Serve:
- Scatter extra parsley over the top for a fresh finish and vibrant color. Serve as soon as assembled. Encourage everyone to fold their cabbage cups like tacos.
Save I am obsessed with the way the cabbage retains some crunch even once filled. The kids pitch in by scooping fillings and folding their own cups turning dinner into a fun family project.
Storage Tips
Store leftover filling and cabbage leaves separately in airtight containers for up to two days in the fridge. Warm the filling gently over low heat on the stove and reassemble when serving. Cabbage cups do not freeze well as they lose texture but the Alfredo shrimp filling can be frozen for up to one month.
Ingredient Substitutions
Swap out shrimp for diced chicken breast or use scallops for a more luxurious version. For a dairy-free twist you could try a coconut milk based Alfredo but the flavor will be different. Purple cabbage leaves look beautiful and work just as well as green.
Serving Suggestions
Set up a build-your-own dinner bar and let guests assemble their own cups. Serve alongside a fresh tomato salad or roasted cauliflower for a complete meal. A chilled glass of Sauvignon Blanc or even sparkling water with lemon pairs delightfully.
Cultural Context
Shrimp Alfredo was inspired by the classic Italian Fettuccine Alfredo but this recipe brings a fresh American low-carb spin by swapping the noodles for tender cabbage. Cabbage cups echo global dishes like Asian lettuce wraps but with a creamy saucy twist that feels utterly comforting.
Seasonal Adaptations
In spring and summer add diced bell peppers or fresh sweet corn to the filling. In winter stir in cooked spinach or sautéed mushrooms with your shallot and garlic. For autumn try topping each cup with toasted walnuts for a little crunch.
Save Enjoy the creamy comfort of Shrimp Alfredo in a fresh new way. Serve immediately for the tastiest texture and flavor.
Common Questions
- → How do I prevent the cabbage leaves from tearing?
Blanch the leaves briefly in boiling water to soften them, then dry gently. Handle carefully to avoid tears.
- → Can I substitute another protein for shrimp?
Yes, diced chicken works well. Cook chicken until fully done before adding to the Alfredo sauce.
- → What can I add for extra flavor?
Try sautéing mushrooms or spinach with the garlic and shallot, or finish with a squeeze of fresh lemon juice.
- → Are these suitable for meal prep?
Prepare components ahead and assemble just before serving. This keeps cabbage cups crisp and fresh.
- → Can I make the Alfredo sauce ahead of time?
Yes, the sauce can be made in advance, stored in the fridge, and gently reheated before tossing with shrimp.