A comforting and flavorful pasta dish, Creamy Paprika Steak Shells combine tender steak pieces, creamy sauce, and perfectly cooked pasta shells for a rich, hearty meal. The smoky flavor of paprika enhances the creamy base, creating an indulgent yet balanced taste that feels like a restaurant-quality dinner made right at home. This dish is ideal for family dinners or a quick weekend treat that impresses everyone at the table.
Ingredients
- 300g medium pasta shells
- 400g sirloin or ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta shells according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Heat olive oil and butter in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and sear for 2–3 minutes per side until browned but still juicy. Remove steak from skillet and set aside.
- In the same skillet, add the chopped onion and sauté for 2–3 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in smoked and sweet paprika, mixing well to coat the onions and garlic evenly.
- Pour in beef broth and stir to deglaze the pan, scraping up any brown bits for flavor. Lower the heat, then add heavy cream and Parmesan cheese. Stir gently until the sauce thickens and becomes smooth.
- Add the cooked pasta shells and steak back into the skillet, tossing everything together. If the sauce is too thick, add a splash of reserved pasta water. Simmer for 1–2 minutes to allow the flavors to blend.
- Season with extra salt and pepper if needed, garnish with chopped parsley, and serve warm.
Servings
Serves 4 people
Nutritional Info (per serving, approx.)
Calories: 520
Protein: 35g
Carbohydrates: 42g
Fat: 24g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Notes
Use smoked paprika for depth and sweetness for balance. For extra richness, replace half of the beef broth with white wine. You can also substitute steak with chicken or shrimp for a lighter variation.
Tips
- Always let the steak rest for a few minutes before slicing to lock in the juices.
- Use freshly grated Parmesan instead of pre-packaged for a smoother sauce.
- Add a pinch of chili flakes if you prefer a spicy kick.
- Stir the pasta continuously after adding it to the sauce to avoid sticking.
Health Benefits
This dish provides a good balance of protein, carbohydrates, and healthy fats. Steak is an excellent source of iron and vitamin B12, supporting red blood cell production and energy metabolism. The garlic and onions boost immunity and add antioxidants. Using smoked paprika instead of artificial seasonings keeps the dish flavorful while reducing sodium intake.
Q & A
Q: Can I make this dish ahead of time?
A: Yes, you can prepare it ahead and store it in an airtight container in the refrigerator for up to 2 days. Reheat on low heat with a splash of milk or cream.
Q: Can I use another type of pasta?
A: Absolutely. Penne, fusilli, or rigatoni work well as substitutes for shells.
Q: What can I use instead of heavy cream?
A: You can use half-and-half, coconut cream, or Greek yogurt for a lighter texture.
Q: How do I keep the steak tender?
A: Avoid overcooking it. Sear quickly on high heat and let it rest before slicing.
Q: Is this recipe kid-friendly?
A: Yes, its creamy and mild flavor is generally loved by kids, especially when served with extra cheese.