Here’s a delicious and comforting Creamy Paprika Steak Shells recipe—a pasta dish with tender steak, a rich paprika cream sauce, and perfectly cooked pasta shells.
🥩 Ingredients (Serves 4)
- 1 lb (450 g) pasta shells
- 1 lb (450 g) steak (sirloin, ribeye, or your choice), cut into bite-sized strips
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 tsp smoked paprika (adjust to taste)
- 1 cup heavy cream or half-and-half
- 1/2 cup beef broth or water
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
🥄 Instructions
- Cook Pasta:
Cook pasta shells according to package instructions until al dente. Drain and set aside. - Cook Steak:
Heat olive oil or butter in a large skillet over medium-high heat. Add steak strips and season with salt, pepper, and 1 tsp paprika. Cook until browned but not overdone. Remove steak and set aside. - Make Sauce:
In the same skillet, add a little more oil if needed and sauté onions until soft. Add garlic and cook 30 seconds. Stir in remaining paprika. - Add Cream & Broth:
Pour in heavy cream and beef broth. Simmer for 3–5 minutes, stirring, until sauce slightly thickens. - Combine Pasta & Steak:
Add cooked pasta shells and steak back into the skillet. Toss gently to coat with sauce. Stir in Parmesan if using. - Serve:
Garnish with chopped parsley and extra paprika for color. Serve hot.
💡 Tips:
- Smoked paprika gives a subtle depth; sweet paprika works if you want milder flavor.
- For extra richness, stir in a teaspoon of Dijon mustard or a splash of white wine.
- Leftovers reheat well and taste even better after the flavors meld.
I can also give a slow cooker or one-pot version where the steak and shells cook together in the creamy paprika sauce for even easier prep.
Do you want me to share that version?
