Save Shrimp Alfredo Cabbage Cups take all the comfort of creamy Alfredo pasta and give it a refreshing, low-carb spin by using crisp cabbage instead of traditional noodles. This is a go-to for busy nights when I want something decadent but still light enough to leave me energized.
I first made this when I had extra cabbage in my fridge and a craving for Alfredo. My family devoured them and now these little cups often show up on our weeknight menu.
Ingredients
- Medium shrimp peeled and deveined: Shrimp add a subtle sweetness and a protein boost. Choose shrimp that smell fresh and have a glossy appearance for the best flavor
- Large head green cabbage: Cabbage leaves become tender but sturdy enough to hold the Alfredo mixture. Look for leaves without bruising and that feel firm and heavy for their size
- Garlic minced: Garlic brings warmth and depth Choose cloves that are plump and not sprouting
- Shallot finely diced: Shallot provides a mild oniony note and blends smoothly into the sauce Select ones that are firm with dry papery skins
- Fresh parsley chopped: Parsley finishes the dish and adds brightness. Grab a vibrant bunch with crisp stems
- Unsalted butter: Butter creates a rich, velvety base for the sauce Use high-quality butter for better flavor
- Heavy cream: Heavy cream makes the Alfredo lush and silky Opt for one with no additives if possible
- Freshly grated Parmesan cheese: Parmesan gives the sauce a deeply savory character Grate it yourself for maximum flavor
- Cream cheese softened: This makes the sauce extra creamy and helps it cling to the shrimp and cabbage
- Salt: Brings out the flavors across all the components Use a fine sea salt or kosher salt
- Black pepper: Provides a gentle kick of heat and sharpness
- Crushed red pepper flakes optional: Only add if you want a hint of spice
Instructions
- Prepare the Cabbage Leaves:
- Fill a large pot with water and add a generous pinch of salt. Bring to a lively boil. Gently separate 8 to 12 of the largest outer cabbage leaves. Using tongs, lower the leaves into the water and let them soften for about one to two minutes. They should turn bright green but still hold their shape. Drain the leaves and lay them out on paper towels, patting them dry so the cups will form easily
- Cook the Shrimp:
- Set your skillet over medium heat and add one tablespoon of unsalted butter. Once melted and slightly foamy, scatter the shrimp in a single layer, seasoning with salt and pepper. Let them sizzle without crowding the pan. After about two to three minutes, the shrimp will curl and turn an opaque pink. Flip and cook the other side for another minute or two until just done. Remove shrimp to a plate so they do not overcook
- Sauté the Aromatics:
- Back in the same skillet, add your remaining butter. Add diced shallot and minced garlic. Stir frequently and keep the heat medium-low. Cook for about one to two minutes just until the shallot is translucent and the garlic smells nutty and inviting. This forms the aromatic base that defines the sauce
- Make the Alfredo Sauce:
- Lower the flame. Slowly pour in heavy cream and add the softened cream cheese. Use a whisk to break up the cream cheese and blend with the cream. Keep stirring until everything melts together into a smooth sauce. Gradually sprinkle in the Parmesan cheese and whisk as it melts. The sauce will thicken and become rich and glossy
- Coat Shrimp with Sauce:
- Return the cooked shrimp to the skillet. Toss gently so each piece gets swirled with sauce. Fold in the freshly chopped parsley and a small pinch of crushed red pepper flakes if you like a bit of spice. Remove from heat to avoid overcooking the shrimp
- Assemble the Cabbage Cups:
- Arrange prepared cabbage leaves on a platter. Spoon the creamy shrimp Alfredo mixture into the center of each leaf. Do not overfill to avoid tearing the leaves
- Garnish and Serve:
- Sprinkle a little extra parsley over the cups for a flash of color. Serve promptly while the sauce is warm and creamy. Offer each person a wedge of cabbage cup to fold and eat with their hands
Save My favorite part is swirling freshly grated Parmesan into the sauce and watching it become glossy and thick. The first time my partner tasted these he asked for seconds right away and now he actually requests cabbage cups over regular pasta on warm nights.
Storage Tips
Once cooled, store leftover shrimp Alfredo filling separately from the cabbage leaves. Keep both in airtight containers in the fridge for up to two days. Rewarm filling gently over low heat and refresh the cabbage leaves by giving them a quick rinse under cold water to restore crispness. Do not freeze assembled cups as the cabbage will lose its texture.
Ingredient Substitutions
Chicken or tofu can stand in for shrimp if allergies are a concern or you want to switch things up. For a dairy-free version try coconut cream and nutritional yeast for the sauce. If you have only yellow onions on hand, they work instead of shallots, though the flavor will be heartier.
Serving Suggestions
I love to serve these with extra lemon wedges and a crisp green salad on the side. They also make terrific party food by using smaller cabbage leaves for bite-sized appetizers. For something heartier, pair with roasted potatoes or crusty gluten-free bread.
Cultural and Historical Context
Shrimp Alfredo is a spin on Fettuccine Alfredo, an Italian-American classic. Using cabbage instead of noodles is common in low-carb and gluten-free cooking—a fun twist that is both practical and modern. Italians might raise an eyebrow but everyone who tries these agrees they are satisfying.
Save Serve these cups while warm for the creamiest bite and crispest cabbage. They are sure to become a favorite in your weekly meal rotation.
Kitchen Questions
- → How do I keep cabbage leaves from tearing?
Blanch cabbage leaves briefly in boiling water and dry thoroughly for flexible, tear-resistant cups.
- → Can I substitute shrimp with another protein?
Yes, chicken or tofu work well as alternatives, easily soaking up the creamy Alfredo flavors.
- → Is this dish suitable for gluten-free diets?
Absolutely. The ingredients are naturally gluten-free. Double-check packaged items for hidden gluten.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the rich Alfredo sauce and the fresh vegetables perfectly.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and gently reheated before assembling the cabbage cups.
- → Are there ways to add more vegetables?
Sautéed mushrooms or spinach make excellent additions when cooking the garlic and shallot mixture.