# What You’ll Need:
→ Seafood
01 - 14 ounces medium shrimp, peeled and deveined
→ Vegetables
02 - 1 large head green cabbage, 8 to 12 large leaves separated
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely diced
05 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
→ Dairy & Sauces
06 - 2 tablespoons unsalted butter
07 - 1/2 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup cream cheese, softened
→ Spices & Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/8 teaspoon crushed red pepper flakes, optional
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Remove 8 to 12 large outer cabbage leaves, then blanch for 1 to 2 minutes until just softened. Drain and set the leaves aside to dry on paper towels.
02 - Heat 1 tablespoon of butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Sauté shrimp for 2 to 3 minutes per side, until pink and opaque. Transfer shrimp to a plate.
03 - Melt remaining 1 tablespoon butter in the same skillet. Add shallot and garlic, and cook for 1 to 2 minutes until fragrant.
04 - Reduce heat. Stir in heavy cream and softened cream cheese, whisking until smooth. Add Parmesan cheese and mix until fully melted and sauce is creamy.
05 - Return shrimp to skillet and toss to coat with Alfredo sauce. Stir in chopped parsley and, if desired, crushed red pepper flakes. Remove from heat.
06 - Arrange blanched cabbage leaves on a serving platter. Spoon the shrimp Alfredo mixture evenly into the center of the leaves. Garnish with additional parsley.
07 - Serve immediately, folding leaves into cups or tacos for easy handling.
