Why Make This Recipe
Creamy Paprika Steak Shells are rich, smoky, and full of comforting flavors. This dish combines tender steak, creamy sauce, and hearty pasta for a satisfying meal. It’s perfect for a weeknight dinner or a special occasion. With a blend of smoked paprika and fresh ingredients, this recipe will warm you up and please your taste buds.
How to Make Creamy Paprika Steak Shells
Ingredients:
- 1 lb Steak (sirloin, flank, or ribeye)
- 8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used.)
- 2 tbsp Olive Oil (For sautéing and flavor. Use oil with a high smoke point.)
- 1 tbsp Butter (Adds richness to the sauce. Use additional olive oil if dairy-free.)
- 1 small Onion, diced (Provides aromatic depth.)
- 3 cloves Garlic, minced (Enhances flavor profile. Adjust quantity based on preference.)
- 1.5 tsp Smoked Paprika (Delivers a bold, earthy flavor; key to the sauce.)
- 1 cup Heavy Cream (Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.)
- 0.5 cup Beef Broth or White Wine (De-glazes the pan and adds umami.)
- 0.5 cup Grated Parmesan (Provides salinity and richness to the sauce.)
- Salt & Black Pepper (Essential for seasoning to taste.)
- Optional Herbs (Fresh parsley or thyme) (For garnish, adding color and freshness.)
Directions:
- Start by cooking the medium shell pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the steak, and season with salt and pepper. Cook until browned and cooked to your liking, about 5-7 minutes. Remove the steak from the skillet and let it rest.
- In the same skillet, lower the heat to medium and add the butter. Add the diced onion and sauté until soft, about 3-4 minutes.
- Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the beef broth or white wine, scraping the bottom of the skillet to de-glaze. Let it simmer for 2-3 minutes.
- Add the heavy cream and bring it to a gentle boil. Stir in the grated Parmesan until melted and smooth. Season with salt and black pepper to taste.
- Slice the cooked steak thinly and return it to the skillet. Add the cooked pasta and stir gently to combine everything evenly.
- Serve warm, garnished with fresh herbs if desired.
How to Serve Creamy Paprika Steak Shells
Serve Creamy Paprika Steak Shells hot, garnished with fresh herbs like parsley or thyme. Pair this dish with a side salad or steamed vegetables to complete your meal. A glass of chilled white wine complements the flavors beautifully.
How to Store Creamy Paprika Steak Shells
To store leftovers, let the dish cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce thickens too much.
Tips to Make Creamy Paprika Steak Shells
- Choose a steak cut that you enjoy. Sirloin, flank, or ribeye work well.
- Adjust the amount of smoked paprika based on your taste preference.
- For a lighter version, use half-and-half instead of heavy cream.
- Fresh herbs like basil or rosemary can be great substitutes for garnish.
Variation
You can easily adjust this recipe by adding vegetables such as bell peppers or mushrooms for extra nutrition. Feel free to swap the steak for chicken or shrimp for a different flavor profile.
FAQs
Can I use a different type of pasta?
Yes! You can substitute medium shell pasta with cavatappi, rotini, or penne based on your preference.
Is there a dairy-free option?
Yes! Replace the heavy cream with coconut cream and use olive oil instead of butter.
How spicy is this dish?
This recipe is not spicy. The smoked paprika provides warmth without heat. If you prefer spicy, add a pinch of cayenne pepper.
Can this meal be frozen?
It’s best to enjoy it fresh, but you can freeze it. Just be aware that the cream sauce may separate when reheated.
Creamy Paprika Steak Shells
Ingredients
Pasta
- 8 oz Medium Shell Pasta Substitutes: Cavatappi, rotini, or penne can be used.
Steak and Sauce
- 1 lb Steak (sirloin, flank, or ribeye) Choose a steak cut that you enjoy.
- 2 tbsp Olive Oil For sautéing and flavor. Use oil with a high smoke point.
- 1 tbsp Butter Adds richness to the sauce. Use additional olive oil if dairy-free.
- 1 small Onion, diced Provides aromatic depth.
- 3 cloves Garlic, minced Enhances flavor profile. Adjust quantity based on preference.
- 1.5 tsp Smoked Paprika Delivers a bold, earthy flavor; key to the sauce.
- 1 cup Heavy Cream Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.
- 0.5 cup Beef Broth or White Wine De-glazes the pan and adds umami.
- 0.5 cup Grated Parmesan Provides salinity and richness to the sauce.
- to taste Salt & Black Pepper Essential for seasoning to taste.
- Optional Fresh herbs (parsley or thyme) For garnish, adding color and freshness.
Instructions
Preparation
- Start by cooking the medium shell pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the steak, and season with salt and pepper. Cook until browned and cooked to your liking, about 5-7 minutes. Remove the steak from the skillet and let it rest.
- In the same skillet, lower the heat to medium and add the butter. Add the diced onion and sauté until soft, about 3-4 minutes.
- Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the beef broth or white wine, scraping the bottom of the skillet to de-glaze. Let it simmer for 2-3 minutes.
- Add the heavy cream and bring it to a gentle boil. Stir in the grated Parmesan until melted and smooth. Season with salt and black pepper to taste.
- Slice the cooked steak thinly and return it to the skillet. Add the cooked pasta and stir gently to combine everything evenly.
Serving
- Serve Creamy Paprika Steak Shells hot, garnished with fresh herbs like parsley or thyme. Pair this dish with a side salad or steamed vegetables to complete your meal.