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Creamy Paprika Steak Shells

A rich and creamy pasta dish featuring tender steak, smoky paprika, and hearty medium shell pasta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

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.

Method
 

Preparation
  1. Start by cooking the medium shell pasta according to package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  5. Pour in the beef broth or white wine, scraping the bottom of the skillet to de-glaze. Let it simmer for 2-3 minutes.
  6. 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.
  7. Slice the cooked steak thinly and return it to the skillet. Add the cooked pasta and stir gently to combine everything evenly.
Serving
  1. 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.

Notes

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. For a lighter version, use half-and-half instead of heavy cream. Fresh herbs like basil or rosemary can be great substitutes for garnish.