The Best Creamy Paprika Steak Shells Recipe

There’s something deeply satisfying about a warm, creamy bowl of pasta that wraps you in comfort after a long day. Imagine a dish where tender steak bites are nestled into perfectly cooked shell pasta, all enveloped in a silky, smoky cream sauce that clings to every curve. This is Creamy Paprika Steak Shells—a weeknight indulgence that feels gourmet, yet is simple enough to pull together in just 30 minutes.

This recipe was born from a craving for something rich and savory with a hint of smoky depth. Smoked paprika, with its warm aroma and subtle heat, brings out the best in seared steak while adding complexity to the creamy sauce. Paired with Parmesan and garlic, the flavors meld into a comforting, crave-worthy meal that feels like a hug in a bowl. Whether you’re cooking for a cozy family dinner, date night at home, or a quick comfort fix, this dish delivers on flavor, simplicity, and soul-satisfying goodness.

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Why You’ll Love This Recipe

1. Quick and Easy

This dish comes together in just 30 minutes, making it perfect for busy weeknights. It’s a one-skillet wonder that doesn’t sacrifice flavor for speed.

2. Crowd-Pleasing Comfort Food

With tender steak, creamy garlic sauce, and hearty pasta, this meal hits all the right notes. It’s sure to be a hit with both kids and adults.

3. Simple Ingredients, Big Flavor

You probably have most of the ingredients already in your kitchen—pasta, cream, cheese, garlic, and steak. A touch of smoked paprika takes it to the next level.

4. Versatile

You can easily tweak this recipe to suit your needs. Use a different cut of beef, add in sautéed veggies like mushrooms or spinach, or switch up the pasta shape.

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Ingredients You’ll Need

• 12 oz shell pasta
  Shells are perfect for trapping all the creamy sauce in every bite. You can also substitute with penne, rigatoni, or bowties.

• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
  Choose a tender cut for best results. Ribeye is richer, while sirloin is leaner and still very flavorful.

• Salt & black pepper to taste
  For seasoning the steak and enhancing the overall flavor.

• 1 tbsp olive oil
  Used to sear the steak to golden-brown perfection.

• 1 tbsp butter
  Adds richness and helps sauté the garlic for the sauce.

• 3 cloves garlic, minced
  Garlic forms the savory backbone of the creamy sauce.

• 1 1/2 tsp smoked paprika
  The star seasoning—earthy, smoky, and aromatic.

• 1 cup heavy cream
  The base of the sauce, creating the perfect luscious texture.

• 1/2 cup beef broth
  Enhances the meaty flavor and helps balance the richness of the cream.

• 1/2 cup grated Parmesan cheese
  Adds a nutty, salty kick and thickens the sauce beautifully.

• Chopped fresh parsley (for garnish)
  Adds freshness and color for the final touch.

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Step-by-Step Instructions

1. Cook the Pasta

Start by cooking the shell pasta in generously salted water according to the package directions. Once al dente, drain and set aside. The shells will soak up the sauce later, so avoid overcooking.

2. Season and Sear the Steak

While the pasta is cooking, season your steak bites with salt, pepper, and 1 teaspoon of smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for about 2–3 minutes per side until browned but not overcooked. Remove the steak from the skillet and set it aside.

3. Build the Sauce

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, just until fragrant.

Pour in the heavy cream and beef broth, stirring constantly to combine. Let the sauce simmer gently for 3–4 minutes to thicken slightly.

4. Stir in the Cheese and Paprika

Add the grated Parmesan cheese and remaining 1/2 teaspoon of smoked paprika to the sauce. Stir until the cheese melts completely and the sauce is velvety and smooth.

5. Combine Everything

Return the cooked pasta and steak bites to the skillet. Toss everything together until the shells are well coated and the steak is evenly distributed throughout.

6. Garnish and Serve

Sprinkle chopped fresh parsley over the top and serve hot. Add a little extra Parmesan if desired.

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Tips for the Best Creamy Paprika Steak Shells

• Choose the Right Steak: Sirloin and ribeye both work well. Just make sure not to overcook the steak—it should stay tender and juicy.

• Don’t Overcrowd the Skillet: When searing the steak, give the pieces space to brown properly. Cook in batches if necessary.

• Use Fresh Garlic: It makes a noticeable difference in flavor. Pre-minced garlic in jars often lacks the punch of fresh cloves.

• Grate Your Own Cheese: Pre-shredded Parmesan may not melt as smoothly due to added anti-caking agents.

• Let the Sauce Simmer: Give the cream and broth a few minutes to reduce and thicken before adding cheese. This helps the sauce cling better to the pasta.

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Variations to Try

• Add Veggies: Sautéed mushrooms, baby spinach, or roasted red peppers can add extra depth and nutrition to this dish.

• Spice it Up: If you like heat, add a pinch of red pepper flakes or cayenne to the sauce.

• Make it Lighter: Substitute half-and-half for heavy cream, or use Greek yogurt for a tangy twist.

• Try a Different Pasta: Penne, fusilli, or rotini work well too—just make sure it’s a shape that holds sauce nicely.

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What to Serve With Creamy Paprika Steak Shells

Creamy Paprika Steak Shells is a rich, flavorful main dish that pairs beautifully with a variety of sides. To create a well-rounded, satisfying meal, consider serving it with one or more of the following options. Each adds a different texture, flavor, or freshness to balance the creamy pasta and hearty steak.

Garlic Bread or Dinner Rolls

A warm, crusty garlic bread or soft, buttery dinner roll is the ideal companion for this dish. The bread is perfect for soaking up any leftover creamy sauce on the plate, making sure none of that delicious flavor goes to waste.

Crisp Side Salad

To lighten things up, pair the pasta with a simple green salad. A mix of fresh lettuce, cucumbers, cherry tomatoes, and red onion tossed with a light vinaigrette provides a refreshing contrast to the richness of the steak and sauce. A tangy balsamic or lemon dressing works especially well to cut through the creaminess.

Steamed Vegetables

For a quick and nutritious option, serve the dish alongside steamed broccoli, green beans, or carrots. These vegetables offer a nice crunch and bring some color and balance to the plate without overpowering the main flavors.

Roasted Asparagus

Roasting asparagus in a bit of olive oil, salt, and pepper adds a savory, earthy element to the meal. The slight crispness and natural bitterness of asparagus pairs beautifully with creamy sauces, making it a great addition to this dish.

No matter which sides you choose, keep them simple to let the pasta shine as the star of the meal. Whether you’re serving guests or preparing a cozy dinner at home, these pairings help elevate the entire dining experience.

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Storage and Reheating Tips

• To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

• To Reheat: Warm on the stovetop over low heat with a splash of cream or broth to loosen the sauce. Avoid microwaving too long, as the steak can become tough.

• To Freeze: This dish isn’t ideal for freezing due to the dairy content, which can separate when thawed. For best results, enjoy fresh or refrigerate short-term.

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Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! While sirloin and ribeye are preferred for their flavor and tenderness, they’re not the only cuts that can work for this dish. If you’re looking for a more economical option, flank steak, skirt steak, or strip steak can all be excellent substitutes. When using leaner or tougher cuts like flank or skirt steak, it’s important to slice them thinly against the grain to break up the muscle fibers, which helps make the meat more tender. Also, be mindful of cooking time—leaner cuts can dry out if overcooked, so a quick, high-heat sear is ideal. If you prefer smaller pieces of steak, stew meat can work too, but it will require a longer cooking time to become tender and may change the texture of the final dish.

Is this dish spicy?

Not particularly. The smoked paprika used in the recipe is more about adding depth and smokiness than heat. It provides a rich, slightly earthy flavor that complements the cream and steak beautifully, without overwhelming the dish. If you’re sensitive to spice, you’ll still find this dish quite mild. However, if you enjoy a little heat in your meals, there are easy ways to kick things up a notch. Try adding 1/4 to 1/2 teaspoon of crushed red pepper flakes, a pinch of cayenne pepper, or even a dash of your favorite hot sauce into the sauce as it simmers. These additions allow you to control the spice level without changing the character of the dish too much.

Can I make this ahead of time?

Yes, this recipe is great for prepping in advance, especially if you’re planning for a busy weeknight dinner. You can cook the steak and make the sauce ahead of time, storing them in separate airtight containers in the refrigerator for up to 2–3 days. When you’re ready to serve, cook the pasta fresh and reheat the sauce gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth to loosen the sauce if it thickens in the fridge. Once everything is heated, combine the pasta, steak, and sauce, and toss well. This method helps maintain the steak’s tenderness and keeps the sauce from breaking or becoming too thick.

Can I use milk instead of cream?

You can use milk, but the results will vary. Whole milk is the best option if you’re going this route—it will still provide a bit of creaminess, though the sauce will be significantly lighter and may not cling to the pasta as well. If you want a slightly richer result without using heavy cream, half-and-half is a good compromise. Keep in mind that if you use lower-fat milk (like 2% or skim), the sauce will be thinner, and you might need to add more Parmesan or a thickener like cornstarch to achieve the desired texture.

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