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Creamy Paprika Steak Shells

A cozy dish of tender steak bites and shell pasta in a rich, creamy, smoky paprika sauce, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz shell pasta
Steak
  • 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
  • to taste Salt & black pepper
For the Sauce
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1.5 tsp smoked paprika
  • 1 cup heavy cream
  • 0.5 cup beef broth
  • 0.5 cup grated Parmesan cheese
  • to taste Chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Cook the shell pasta in well-salted water according to package instructions until al dente. Drain and set aside.
  2. 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.
Sauce Preparation
  1. Lower the heat to medium, melt the butter in the same skillet, and sauté the garlic for about 1 minute until fragrant.
  2. Pour in the heavy cream and beef broth, stirring gently, and let the sauce simmer for 3–4 minutes until slightly thickened.
Final Steps
  1. Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
  2. Return the cooked pasta and steak to the skillet and toss everything together until evenly coated.
  3. Garnish with fresh parsley and serve hot.

Notes

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.