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Creamy Paprika Steak Shells Recipe

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★★★★★

4.5 from 128 reviews

Creamy Paprika Steak Shells is a rich and smoky comfort food dish featuring tender seared steak and al dente pasta shells enveloped in a luscious smoked paprika cream sauce, enhanced with Parmesan and aromatic garlic and onion. Easy to make on the stovetop, this hearty bowl delivers bold flavor and satisfying textures perfect for a cozy meal.

Ingredients

Scale

Meat and Pasta

  • 1 lb Steak (sirloin, flank, or ribeye), sliced
  • 8 oz Medium Shell Pasta (substitutes: cavatappi, rotini, or penne)

For the Sauce and Sautéing

  • 2 tbsp Olive Oil (high smoke point, for sautéing and flavor)
  • 1 tbsp Butter (adds richness to the sauce; substitute with extra olive oil for dairy-free)
  • 1 small Onion, diced (provides aromatic depth)
  • 3 cloves Garlic, minced (enhances flavor profile, adjust as preferred)
  • 1.5 tsp Smoked Paprika (delivers bold, earthy flavor; key to sauce)
  • 1 cup Heavy Cream (creates creamy texture; cream cheese can be used for added flavor)
  • 0.5 cup Beef Broth or White Wine (de-glazes pan, adds umami)
  • 0.5 cup Grated Parmesan (provides salinity and richness)
  • Salt & Black Pepper, to taste (essential seasoning)
  • Optional Herbs (fresh parsley or thyme, for garnish and freshness)

Instructions

  1. Cook the pasta: Boil a large pot of salted water and cook the medium shell pasta until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining. Set the pasta aside.
  2. Sear the steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced steak and cook 2-3 minutes on each side until nicely browned. Remove steak from skillet and set aside.
  3. Sauté aromatics: Lower heat to medium. Add butter, diced onion, and minced garlic to the same skillet. Sauté until onions are soft and fragrant, about 3-4 minutes.
  4. Add spices and deglaze: Stir in smoked paprika, then pour in beef broth or white wine to deglaze the pan, scraping up browned bits for extra flavor.
  5. Create the sauce: Add heavy cream and grated Parmesan to the skillet, stirring well until the sauce is smooth. Let it simmer gently for a few minutes to thicken slightly.
  6. Combine pasta and steak: Return cooked pasta and seared steak to the skillet, tossing everything to coat evenly with the creamy sauce. Adjust sauce consistency with reserved pasta water if too thick.
  7. Season and garnish: Taste and season with salt and black pepper as desired. Garnish with fresh parsley or thyme if using. Serve hot and enjoy your comforting bowl of creamy paprika steak shells!

Notes

  • You can substitute the steak with chicken or mushrooms for a different protein option.
  • If dairy-free, omit butter and Parmesan; use extra olive oil and a dairy-free cheese alternative.
  • Use cream cheese instead of heavy cream for a thicker, tangier sauce.
  • Reserve some pasta water to adjust sauce consistency smoothly.
  • Fresh herbs like parsley or thyme brighten the dish and add a fresh note.
  • Smoked paprika is key to achieving the rich, smoky flavor—do not omit.

Keywords: Creamy Paprika Steak Shells, smoked paprika pasta, steak pasta recipe, creamy paprika sauce, smoky steak pasta, comfort food, skillet pasta

Find it online: https://annakocht.com/creamy-paprika-steak-shells-recipe/