Description
Creamy Paprika Steak Shells is a quick, comforting pasta dish that combines tender steak bites with shell pasta in a rich, smoky Parmesan cream sauce. It’s perfect for weeknights when you want something hearty and full of flavor without spending hours in the kitchen.
Ingredients
12 oz shell pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Salt & black pepper to taste
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 1/2 tsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Instructions
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Cook the shell pasta in salted water according to package directions until al dente. Drain and set aside.
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Season the steak pieces with salt, pepper, and 1 teaspoon of smoked paprika.
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Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned. Remove from the skillet and set aside.
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Reduce heat to medium. Add the butter to the same skillet and melt. Stir in the garlic and cook for 1 minute until fragrant.
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Pour in the heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until the sauce begins to thicken.
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Add the remaining 1/2 teaspoon of smoked paprika and the Parmesan cheese. Stir until the cheese melts and the sauce is smooth.
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Return the cooked pasta and steak to the skillet. Toss everything together to coat evenly in the sauce.
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Garnish with chopped parsley and serve hot.
Notes
For extra flavor, you can deglaze the pan with a splash of beef broth after searing the steak. Avoid overcooking the steak to keep it tender, and use freshly grated Parmesan for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes