# 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 additional 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)
# Method:
01 - Bring a large pot of salted water to a boil. Carefully remove 8 to 12 large outer cabbage leaves. Blanch leaves for 1 to 2 minutes until just softened. Drain and lay on paper towels to dry.
02 - In a large skillet, melt 1 tablespoon butter over medium heat. Add shrimp and season with salt and pepper. Sauté for 2 to 3 minutes per side until pink and fully cooked. Transfer shrimp to a plate and set aside.
03 - In the same skillet, melt remaining 1 tablespoon butter. Add shallot and garlic, cook for 1 to 2 minutes until fragrant and translucent.
04 - Reduce heat to low. Stir in heavy cream and softened cream cheese, whisking until mixture becomes smooth. Add Parmesan cheese and stir until melted and creamy.
05 - Return shrimp to skillet, toss to coat thoroughly in Alfredo sauce. Stir in chopped parsley and crushed red pepper flakes, if using. Remove pan from heat.
06 - Arrange cabbage leaves on a serving platter. Spoon shrimp Alfredo mixture evenly into the center of each leaf. Garnish with additional parsley.
07 - Serve immediately, folding cabbage leaves into cup or taco shape.
