Creamy Paprika Steak Shells is a rich and comforting one-pan pasta dish featuring tender steak bites cooked in a velvety paprika cream sauce. This hearty recipe combines the smoky flavor of paprika with perfectly cooked pasta shells and a creamy garlic-infused sauce that makes every bite irresistible. Perfect for dinner nights when you crave something satisfying yet simple to prepare, this dish blends the comfort of creamy pasta with the indulgence of juicy steak pieces for a restaurant-quality meal at home.
Ingredients
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300g steak (sirloin or ribeye), cut into bite-sized pieces
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250g medium pasta shells
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1 tbsp olive oil
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1 tbsp butter
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1 onion, finely chopped
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3 garlic cloves, minced
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1 cup heavy cream
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1/2 cup beef broth
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1/2 tsp smoked paprika
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1/2 tsp sweet paprika
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1/4 tsp chili flakes (optional)
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1/2 cup grated parmesan cheese
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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Boil the pasta shells in salted water according to package directions until al dente, then drain and set aside.
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Season the steak pieces with salt, pepper, and a pinch of paprika. In a large skillet, heat olive oil and butter over medium-high heat. Sear the steak for 1–2 minutes on each side until browned but not fully cooked through, then remove and set aside.
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In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds. Pour in beef broth and let it simmer for 1–2 minutes to deglaze the pan.
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Lower the heat and stir in both smoked and sweet paprika, then add heavy cream. Mix until the sauce begins to thicken.
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Stir in parmesan cheese until melted and creamy. Return the steak pieces to the pan and simmer for another 2–3 minutes, allowing them to cook through and soak up the sauce.
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Add the cooked pasta shells and toss gently until fully coated with the creamy paprika sauce. Adjust seasoning with salt and pepper if needed.
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Garnish with chopped parsley and serve hot.