Introduction

Creamy Paprika Steak Shells offer a rich and smoky flavor that comes together in a comforting bowl of pasta. This dish combines tender seared steak with a luscious, paprika-infused cream sauce, perfect for a satisfying weeknight dinner.

The image shows a close-up view of spiral pasta with chunks of browned meat mixed throughout. The pasta is light golden with a smooth, slightly glossy texture, layered evenly across the dish. The meat pieces are browned with a charred surface, giving a rough and juicy appearance, nestled between the pasta spirals. Scattered finely chopped green herbs add color contrast on top, while a pepper speckled brown sauce coats all ingredients, creating a rich, glossy finish. The dish sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb steak (sirloin, flank, or ribeye)
8 oz medium shell pasta (Substitutes: cavatappi, rotini, or penne can be used)
2 tbsp olive oil (for sautéing and flavor; use oil with a high smoke point)
1 tbsp butter (adds richness to the sauce; use additional olive oil if dairy-free)
1 small onion, diced (provides aromatic depth)
3 cloves garlic, minced (enhances flavor profile; adjust quantity based on preference)
1.5 tsp smoked paprika (delivers a bold, earthy flavor; key to the sauce)
1 cup heavy cream (creates the creamy texture of the sauce; cream cheese can be used for added flavor)
0.5 cup beef broth or white wine (de-glazes the pan and adds umami)
0.5 cup grated Parmesan (provides salinity and richness to the sauce)
Salt & black pepper (essential for seasoning to taste)
Optional herbs (fresh parsley or thyme for garnish, adding color and freshness)

Instructions

Step 1: Bring a pot of salted water to a boil and cook the medium shell pasta until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta and setting it aside.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced steak and cook for 2-3 minutes on each side, until nicely browned. Remove steak from the skillet and set aside.
Step 3: Lower the heat to medium, then add butter, diced onion, and minced garlic to the same skillet. Sauté until the onion is soft and fragrant, about 3-4 minutes.
Step 4: Stir in the smoked paprika, then pour in the beef broth or white wine to de-glaze the pan, scraping up any browned bits. Add heavy cream and grated Parmesan, stirring until the sauce is smooth and well combined. Let it simmer gently for a few minutes.
Step 5: Return the cooked pasta and seared steak to the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, loosen it with some of the reserved pasta water until desired consistency is reached.
Step 6: Season with salt and black pepper to taste. Garnish with fresh herbs if desired, and serve hot.

Tips & Variations

For a dairy-free version, skip the butter and Parmesan, and use coconut cream instead of heavy cream.
Try adding a pinch of cayenne pepper for extra heat and depth.
Use leftover steak or rotisserie chicken for a quicker meal option.
Substitute smoked paprika with regular paprika if you prefer a milder smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of a dish with small spiral pasta mixed tightly with browned ground beef pieces. The pasta is coated in a thick, creamy sauce that glistens, with patches of golden-brown spots from baking or frying. Small green herb pieces are sprinkled on top, adding contrast to the mostly light brown and yellow colors of the pasta and meat. The textures show a mix of soft pasta curls and slightly crispy bits of meat, all held together by the sauce. The dish is served on a white plate with a white marbled surface under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, flank, or ribeye all work well because they sear nicely and stay tender. Just slice the steak thinly against the grain for the best texture.

What pasta can I substitute for medium shells?

You can use cavatappi, rotini, or penne as alternatives. These shapes hold the creamy sauce well and make a great substitution.