Creamy Paprika Steak Shells Recipe | Tender Steak & Pasta in Smoky Cream Sauce
These Creamy Paprika Steak Shells are a hearty, flavor-packed dinner that combines tender steak bites with pasta shells in a smoky paprika cream sauce. Rich, velvety, and perfectly spiced, this dish delivers restaurant-level comfort in under 30 minutes. It’s an easy one-pan meal ideal for busy weeknights, cozy weekends, or when you’re craving something indulgent and satisfying. Serve with a side salad or garlic bread for a complete, crave-worthy experience.
Equipment
- Large skillet
- Pot for boiling pasta
- Knife and cutting board
- Measuring Cups and Spoons
- Tongs or spatula
- Grater (for Parmesan)
Ingredients
Core Ingredients:
- 1 lb steak (sirloin, ribeye, or flank), thinly sliced against the grain
- 8 oz shell pasta
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1½ tsp smoked paprika
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup beef broth
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Optional Add-Ins:
- ¼ tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
- 1 cup sliced mushrooms or spinach
- 1 tsp Worcestershire sauce
Bold Tip: Slice steak thinly against the grain for maximum tenderness.
Instructions
- Cook the Pasta Bring a pot of salted water to a boil. Cook shell pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear the Steak Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat. Add steak strips and sear for 2–3 minutes per side until browned. Remove and set aside.
- Sauté Aromatics In the same skillet, add remaining oil or butter. Sauté chopped onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Add Paprika & Deglaze Stir in smoked paprika and cook for 30 seconds. Pour in beef broth to deglaze the pan, scraping up browned bits.
- Make the Sauce Reduce heat to medium-low. Add heavy cream and Parmesan cheese. Stir until melted and smooth. Simmer for 3–5 minutes until slightly thickened.
- Combine Steak & Pasta Return steak to skillet. Add cooked pasta shells and toss to coat. Gradually add reserved pasta water to loosen the sauce if needed.
- Finish & Serve Season with salt and pepper. Stir in optional add-ins like spinach or mushrooms. Garnish with parsley and red pepper flakes.
Bold Tip: Add reserved pasta water gradually to loosen the sauce and help it cling to every shell.
Notes
- Flavor Variations: Swap steak for chicken or shrimp. Use penne or fusilli instead of shells. Add mushrooms or spinach for extra veggies. Stir in white wine or Worcestershire for depth.
- Make-Ahead Tips: Cook steak and sauce ahead and store separately. Refrigerate leftovers up to 3 days. Reheat gently with a splash of cream or broth. Avoid freezing—cream sauce may separate.
- Common Mistakes: Overcooking steak = chewy texture. Using sweet paprika = missing smoky flavor. Skipping pasta water = overly thick sauce. Adding cheese too early = clumpy sauce.
-
FAQs:
- Can I use a different cut of steak? Yes—sirloin, flank, or ribeye work well.
- Is this dish spicy? Not inherently—add red pepper flakes if desired.
- Can I make this gluten-free? Yes—use GF pasta and check broth ingredients.
- Best cheese for the sauce? Parmesan is classic; Gruyère or Pecorino add richness.
- Can I make it dairy-free? Use coconut cream and dairy-free cheese alternatives.