Creamy Paprika Steak Shells Recipe

Introduction

Creamy Paprika Steak Shells is a comforting pasta dish featuring tender steak bites in a rich, smoky paprika cream sauce. It’s simple to prepare and perfect for a satisfying weeknight dinner that feels special.

Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside.
2. Step 2: Season the steak pieces generously with salt, black pepper, and smoked paprika, tossing to coat evenly.
3. Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the steak bites and sear for 2–3 minutes per side until deeply browned but still tender. Remove from the skillet and set aside.
4. Step 4: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
5. Step 5: Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits from the steak. Let the mixture simmer gently for 3–4 minutes until the sauce thickens slightly.
6. Step 6: Stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy and smooth.
7. Step 7: Return the cooked pasta shells and steak pieces to the skillet. Gently toss everything together until evenly coated in the sauce.
8. Step 8: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while hot.

Tips & Variations

• For a smoky kick, try using smoked sea salt instead of regular salt.
• Swap sirloin or ribeye for flank or skirt steak if preferred, but slice against the grain for tenderness.
• Add a pinch of red pepper flakes to the sauce for a subtle heat.
• Use half-and-half instead of heavy cream for a lighter sauce, though it may be less rich.
• Mix in sautéed mushrooms or bell peppers to introduce extra flavor and texture.

Storage

Store leftover creamy paprika steak shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of beef broth or cream to loosen the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne, rigatoni, or farfalle will work well to hold the creamy sauce and steak pieces.

Is it possible to make this dish ahead of time?

You can prepare the components separately and combine just before serving. Cooking pasta al dente and reheating gently help maintain texture and flavor.

Creamy Paprika Steak Shells Recipe

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★★★★★

4.7 from 121 reviews

Creamy Paprika Steak Shells is a comforting and flavorful pasta dish featuring tender seared steak bites enveloped in a rich, smoky paprika cream sauce. Perfectly cooked shell pasta is tossed in a luscious sauce made from heavy cream, beef broth, and Parmesan cheese, making it an indulgent yet approachable meal suitable for weeknights or special occasions.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pasta

• 12 oz shell pasta

For the Steak and Sauce

• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the shell pasta according to the package instructions until al dente. Drain well and set aside for later.
2. Season the Steak: In a bowl, toss the bite-sized steak pieces with salt, black pepper, and smoked paprika until they are evenly coated with seasoning.
3. Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 2 to 3 minutes on each side until they develop a deep brown crust while remaining tender inside. Remove the steak from the skillet and set aside on a plate.
4. Sauté Garlic: Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, making sure not to let it burn.
5. Make the Sauce: Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits from the pan. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
6. Add Parmesan: Stir in the grated Parmesan cheese until fully melted, creating a creamy, smooth sauce.
7. Toss Pasta and Steak: Return the cooked shell pasta and seared steak pieces to the skillet. Gently toss to coat everything evenly in the creamy paprika sauce.
8. Serve: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while piping hot for the best flavor and comfort.

Notes

• You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• For a spicier kick, add a pinch of cayenne pepper or red chili flakes along with the smoked paprika.
• Ensure not to overcook the steak to keep it tender and juicy.
• Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop or microwave.
• To make this dish gluten free, use gluten-free pasta shells.

Keywords: creamy steak pasta, paprika steak shells, comfort food, creamy pasta, steak dinner, easy weeknight meal