Here’s a full recipe for Creamy Paprika Steak Shells, a flavorful, comforting pasta dish that combines tender steak, pasta shells, and a creamy paprika sauce.
Creamy Paprika Steak Shells Recipe
Ingredients (Serves 2–3)
- 8 oz (225 g) small pasta shells
- 8 oz (225 g) steak (sirloin, ribeye, or your choice), thinly sliced
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (adjust to taste)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta shells according to package instructions until al dente.
- Drain and set aside, reserving a little pasta water.
2. Cook the Steak
- Heat olive oil or butter in a large skillet over medium-high heat.
- Season the steak slices with salt, pepper, and a pinch of paprika.
- Sear the steak for 2–3 minutes per side (depending on thickness) until cooked to your liking.
- Remove steak from the skillet and set aside.
3. Make the Creamy Paprika Sauce
- In the same skillet, add the chopped onion and cook for 2–3 minutes until soft.
- Add garlic and smoked paprika; sauté for 30 seconds until fragrant.
- Reduce heat to medium and pour in the cream. Stir to combine.
- Add Parmesan cheese and stir until melted and smooth.
- Season with salt and black pepper to taste.
4. Combine Pasta and Steak
- Add the cooked pasta shells to the sauce, tossing gently to coat.
- Return the steak slices to the skillet and mix lightly.
- If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
5. Serve
- Plate the creamy steak pasta and garnish with fresh parsley.
- Serve hot with a side salad or garlic bread.
Tips
- For extra flavor, add a splash of white wine to the sauce before adding cream.
- Use smoked paprika for a richer, slightly smoky taste, or sweet paprika for a milder flavor.
- Leftovers can be reheated gently on low heat with a splash of milk or cream to restore creaminess.
If you want, I can make a 30-minute “one-pan” version of Creamy Paprika Steak Shells that reduces cleanup and still tastes rich and flavorful.
Do you want me to do that?