Creamy Paprika Steak Shells bring together tender steak bites and shell pasta in a rich, velvety sauce infused with smoky paprika. It’s the kind of cozy, satisfying dish that feels indulgent yet comes together quickly—ideal for busy weeknights when you still want something special on the table. The shell pasta is perfect for catching every drop of the creamy sauce, while the seared steak adds depth and heartiness. Finished with Parmesan and fresh herbs, this recipe strikes a delicious balance between comfort food and bold flavor.
🛒 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
- 1½ tsp smoked paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Chopped fresh parsley (for garnish)
👩🍳 Preparation
Cook the shell pasta in well-salted water according to package instructions until al dente. Drain and set aside.
Season the steak bites with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the steak for 2–3 minutes per side until nicely browned. Remove from the skillet and set aside.
Lower the heat to medium, melt the butter in the same skillet, and sauté the garlic for about 1 minute until fragrant. Pour in the heavy cream and beef broth, stirring gently, and let the sauce simmer for 3–4 minutes until slightly thickened.
Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Return the cooked pasta and steak to the skillet and toss everything together until evenly coated. Garnish with fresh parsley and serve hot.
🍽️ Tips & Variations
- Add sautéed mushrooms or onions for extra depth
- Use spicy paprika or a pinch of chili flakes for more heat
- Swap shells for penne or rigatoni if preferred
These Creamy Paprika Steak Shells are rich, smoky, and deeply comforting—perfect for turning a simple dinner into something memorable. Would you keep it classic or add a spicy twist next time? 😋🥩🍝
Creamy Paprika Steak Shells
Ingredients
Method
- Cook the shell pasta in well-salted water according to package instructions until al dente. Drain and set aside.
- Season the steak bites with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the steak for 2–3 minutes per side until nicely browned. Remove from the skillet and set aside.
- Lower the heat to medium, melt the butter in the same skillet, and sauté the garlic for about 1 minute until fragrant.
- Pour in the heavy cream and beef broth, stirring gently, and let the sauce simmer for 3–4 minutes until slightly thickened.
- Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
- Return the cooked pasta and steak to the skillet and toss everything together until evenly coated.
- Garnish with fresh parsley and serve hot.