Ah, Creamy Paprika Steak Shells—a rich, comforting pasta dish that combines tender steak, a creamy paprika sauce, and pasta shells. 🍝🥩 Here’s a simple way to make it:
Creamy Paprika Steak Shells Recipe
Ingredients (serves 4)
- 12 oz (340g) pasta shells
- 1 lb (450g) steak (sirloin, ribeye, or your choice), cut into thin strips
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1–2 tsp smoked paprika (adjust to taste)
- 1 tsp salt, 1/2 tsp black pepper
- 1 cup heavy cream or half-and-half
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Cook pasta:
- Boil pasta shells in salted water according to package instructions. Drain and set aside.
- Cook the steak:
- Heat oil or butter in a large skillet over medium-high heat.
- Season steak strips with salt, pepper, and 1 tsp paprika.
- Sear steak for 2–3 minutes per side until browned but not fully cooked. Remove from pan and set aside.
- Make the sauce:
- In the same skillet, add a little more oil or butter if needed.
- Sauté onion and garlic until softened, about 3–4 minutes.
- Stir in remaining paprika.
- Add beef broth and heavy cream. Bring to a simmer and cook 3–5 minutes until slightly thickened.
- Combine:
- Return steak to the skillet and stir in cooked pasta shells.
- Add Parmesan cheese and stir until creamy and well-coated.
- Serve:
- Garnish with chopped parsley.
- Serve hot with a side of garlic bread or a simple green salad.
💡 Tips:
- Use smoked paprika for a deep, rich flavor.
- Don’t overcook the steak—it will continue to cook in the sauce.
- For a slightly tangy touch, add a splash of lemon juice or white wine to the sauce.
If you want, I can also give a “one-pan creamy steak shell recipe” that skips extra steps and cooks pasta and steak together for a quicker, fuss-free version.
Do you want me to share that faster version?
