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.