If you’re craving creamy shrimp Alfredo but want something lighter than pasta, this Shrimp Cabbage Alfredo is about to become your new weeknight obsession. Tender shrimp with a golden crust, buttery sautéed cabbage, and a homemade Parmesan Alfredo sauce come together in one pan for a meal that’s rich, comforting, and surprisingly quick.
This recipe is proof that cabbage deserves it’s flowers, it’s such a versatile vegetable. As it cooks, it softens into silky ribbons that soak up every bit of that creamy Alfredo sauce while still keeping a little bite. The result? All the comfort of shrimp Alfredo with a fresh, vegetable-forward twist.
Whether you’re eating low-carb, trying to sneak more vegetables into dinner, or simply looking for a new shrimp recipe, this one is guaranteed to earn a spot in your weekly rotation.
Why You’ll Love This Shrimp Cabbage Alfredo
- Ready in about 30 minutes
- Made with a rich, homemade Alfredo sauce
- Naturally lower in carbs than traditional Alfredo pasta
- One pan means fewer dishes
- Packed with vegetables without sacrificing flavor
- Perfect for meal prep or an easy weeknight dinner
What Makes This Recipe So Good?
The secret is building layers of flavor.
Instead of boiling shrimp, they’re first seared in olive oil until deeply golden. Those flavorful browned bits left behind become the foundation for the cabbage.
A splash of water deglazes the pan, lifting all of that flavor before the onions, peppers, and cabbage go in.
While the cabbage steams, it releases its natural moisture, becoming perfectly tender without turning mushy. Then comes the homemade Alfredo sauce, made from butter, heavy cream, freshly grated Parmesan, Italian cheeses, garlic, and chicken bouillon, for a sauce that’s silky, savory, and incredibly flavorful.
It’s rich enough to feel indulgent but balanced by the freshness of the cabbage.
Ingredients
For the Shrimp
- 1/2 pound large shrimp (tail-on recommended)
- 1 tablespoon olive oil
- 1 teaspoon pesto paste
- Garlic powder
- Onion powder
- Smoked paprika
- Herbs de Provence
- Salt
- Black pepper
For the Cabbage
- 1 head green cabbage, cored and chopped
- ½ cup finely diced onion
- ½ cup finely diced tri-color bell peppers
- Splash of water (for deglazing)
Season with:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt
- Black pepper
Homemade Alfredo Sauce
- 4 tablespoons butter
- 1¼ cups heavy cream
- 1 teaspoon chicken bouillon paste
- 1 teaspoon garlic paste
- 1½ cups freshly grated Parmesan cheese
- ½ cup shredded Italian cheese blend (I love the Sargento Aged Italian Blend.)
- Pinch of salt
- Pinch of pepper
For garnish:
- Fresh chopped parsley
My Tips For Success:
Let the Shrimp Brown
Resist the urge to move the shrimp around. Let them sit so they develop that gorgeous golden crust.
Use a Braiser
A small braiser works perfectly because cabbage starts out bulky before it cooks down.
Don’t Overcook the Cabbage
You want it tender, not mushy. It should be tender and still hold it’s shape.
Variations
Add mushrooms
Sauté sliced mushrooms before adding the cabbage.
Make it spicy
Finish with crushed red pepper flakes or Cajun seasoning.
Add spinach
Stir in fresh spinach during the last minute of cooking.
Extra cheesy
Top with more freshly grated Parmesan before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of heavy cream or milk to loosen the Alfredo sauce.
Frequently Asked Questions
Is cabbage a good substitute for pasta?
Absolutely. Cabbage becomes tender while maintaining a slight bite, making it an excellent low-carb alternative that pairs beautifully with creamy Alfredo sauce. Of course, it doesn’t taste like pasta but the flavor is there!
Can I use frozen shrimp?
Yes. Just thaw completely and pat them dry before seasoning so they sear instead of steam.
Can I make this ahead of time?
Yes. Store the cabbage, shrimp, and Alfredo together for up to three days. Reheat gently to keep the sauce creamy.
Can I use chicken instead?
Definitely. Season diced or sliced chicken the same way and cook until golden before continuing with the recipe.
Shrimp Cabbage Alfredo
Ingredients
For the Shrimp
- 1/2 pound large shrimp, tails on (remove before serving if desired)
- 1 tablespoon olive oil
- 1 teaspoon pesto paste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon Herbs de Provence
- Salt, to taste
- Black pepper, to taste
For the Cabbage
- 1 head green cabbage, cored and chopped
- ½ cup finely diced onion
- ½ cup finely diced tri-color bell peppers
- Splash of water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
For the Alfredo Sauce
- 4 tablespoons butter
- 1¼ cups heavy cream
- 1 teaspoon chicken bouillon paste
- 1 teaspoon garlic paste
- 1½ cups freshly grated Parmesan cheese
- ½ cup shredded Italian cheese blend, I like Sargento Aged Italian Blend
- Pinch of salt
- Pinch of black pepper
For Garnish
- Fresh chopped parsley
Instructions
- Season the shrimp with the pesto paste, olive oil, garlic powder, onion powder, smoked paprika, Herbs de Provence, salt, and pepper. Toss until evenly coated.
- Heat a large braiser or deep skillet over medium-high heat. Add the shrimp and cook for about 3 minutes per side, until a golden crust forms. Remove the shrimp and set aside.
- Tip: I like to cook the shrimp with the tails on because it helps them keep their shape and adds extra flavor while cooking. Remove the tails before serving.
- In the same pan, add a splash of water and scrape up the browned bits from the bottom. Add the diced onion and bell peppers and cook for 2–3 minutes until slightly softened.
- Add the chopped cabbage, packing in as much as the pan will hold. Cover and let it steam as it cooks down. Season with the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the cabbage is tender and the released liquid has mostly evaporated.
- While the cabbage cooks, melt the butter in a saucepan over medium heat. Stir in the heavy cream, chicken bouillon paste, and garlic paste. Once warmed through, whisk in the Parmesan cheese and Italian cheese blend until melted and smooth. Season with a pinch of salt and pepper and continue whisking until the sauce thickens.
- Pour about 1 cup of the Alfredo sauce over the cooked cabbage and stir until evenly coated. Add another ¼ cup of sauce and mix again, reserving a few tablespoons for serving.
- Top the creamy cabbage with the shrimp. Plate the cabbage first, then the shrimp, drizzle with the reserved Alfredo sauce, and finish with a sprinkle of fresh parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Dinner Recipes You’ll Love
If you loved this Shrimp Cabbage Alfredo, be sure to check out my other easy, flavor-packed dinner recipes made from scratch with simple ingredients. They’re perfect for busy weeknights, meal prep, and family dinners.
