Creamy paprika steak shells combine tender, golden-browned steak, cozy shell pasta, and a rich Parmesan cream sauce in one incredibly satisfying dinner. The smoky paprika adds warm, savory flavor, while the pasta shells capture every bit of the creamy sauce. It is an easy comfort-food recipe that feels special enough for a weekend meal but simple enough for a busy weeknight.
Why You’ll Love This Recipe
- Rich and flavorful: Smoky paprika, garlic, Parmesan, and browned steak create layers of savory flavor.
- Simple ingredients: You only need a handful of everyday ingredients to make this creamy pasta dinner.
- Quick enough for weeknights: The steak cooks quickly, and the sauce comes together in the same skillet.
- Family-friendly: Tender steak and creamy shell pasta make a comforting combination that is easy to enjoy.
- One-skillet sauce: Cooking the sauce in the steak skillet helps capture those flavorful browned bits.
Ingredients
- 12 oz shell pasta
- 1 lb steak, sirloin or ribeye, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to the package directions until al dente. Drain and set aside.
- Season the steak pieces with salt, black pepper, and smoked paprika, tossing until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak pieces in a single layer.
- Sear the steak for about 2–3 minutes per side, or until deeply browned on the outside while remaining tender inside. Transfer the steak to a plate.
- Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, stirring frequently.
- Pour the heavy cream and beef broth into the skillet. Stir while scraping up the browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Add the Parmesan cheese and stir until completely melted and the sauce is smooth and creamy.
- Return the cooked pasta shells and steak to the skillet. Gently toss until everything is evenly coated with the sauce.
- Remove from the heat, garnish with chopped fresh parsley, and serve immediately.
Tips & Tricks
- Use a hot skillet: A properly heated pan helps the steak develop a flavorful browned crust.
- Avoid overcrowding: If your skillet is small, sear the steak in batches so it browns instead of steaming.
- Choose the right steak: Sirloin is a leaner, budget-friendly choice, while ribeye provides a richer flavor.
- Cook pasta al dente: Slightly firm pasta holds its shape better and works beautifully with the creamy sauce.
- Reserve pasta water: Keep a small amount of pasta water before draining. A splash can loosen the sauce if it becomes too thick.
- Add Parmesan gradually: Stirring the cheese into the warm sauce helps it melt smoothly.
- Adjust the sauce: Add a little more beef broth or pasta water if the finished sauce is thicker than you prefer.
- Don’t overcook the steak: Bite-sized pieces cook quickly, so remove them from the skillet as soon as they reach your preferred doneness.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when halal-certified beef and Parmesan are used; contains dairy and gluten
Notes
For a lighter sauce, substitute part of the heavy cream with additional beef broth or milk, although the sauce will be less rich. You can also use another short pasta shape, such as penne, rotini, or rigatoni.
For extra vegetables, add sautéed mushrooms, spinach, broccoli, or bell peppers. Serve with a crisp green salad, roasted vegetables, or warm garlic bread for a complete meal.
Nutrition
Approximate nutrition per serving:
- Calories: 790
- Protein: 42g
- Carbohydrates: 61g
- Fat: 42g
Nutrition will vary depending on the steak cut, Parmesan, cream, and exact serving size.
FAQ
1. What are creamy paprika steak shells?
Creamy paprika steak shells are a comforting pasta dish made with seared steak, shell pasta, smoked paprika, garlic, cream, beef broth, and Parmesan cheese. The shell-shaped pasta holds onto the creamy sauce for a rich and satisfying bite.
2. What type of steak is best for steak shell pasta?
Sirloin and ribeye both work well. Sirloin is a leaner option that cooks quickly, while ribeye adds more marbling and a richer steak flavor.
3. Can I use a different pasta shape?
Yes. Penne, rotini, rigatoni, or another short pasta can replace shell pasta. Choose a shape with ridges or curves that can hold the creamy sauce.
4. How do I keep the steak tender?
Use a hot skillet, avoid overcrowding the pan, and sear the steak briefly on each side. Bite-sized pieces cook quickly, so be careful not to overcook them.
5. Can I make this creamy steak pasta without heavy cream?
Yes. You can replace some or all of the heavy cream with milk, half-and-half, or a combination of milk and broth. Keep in mind that the final sauce will be lighter and less rich.
6. What makes paprika steak pasta flavorful?
Smoked paprika provides a warm, smoky flavor, while seared steak, garlic, beef broth, butter, and Parmesan add savory depth to the creamy sauce.
Storage
Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3–4 days.
Freezer: For best texture, freezing is not recommended because the cream-based sauce may separate after thawing. If you do freeze it, store it in an airtight freezer-safe container for up to 2 months.
Reheating: Reheat gently in a skillet over low to medium heat. Add a splash of beef broth, milk, or water and stir occasionally until warmed through. Avoid high heat, which can cause the creamy sauce to become oily or separate.
Similar Recipes
Creamy Paprika Steak Shells
Ingredients
- 12 oz shell pasta
- 1 lb steak sirloin or ribeye, cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 ½ teaspoons smoked paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to the package directions until al dente. Drain and set aside.
- Season the steak pieces with salt, black pepper, and smoked paprika, tossing until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak pieces in a single layer.
- Sear the steak for about 2–3 minutes per side, or until deeply browned on the outside while remaining tender inside. Transfer the steak to a plate.
- Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, stirring frequently.
- Pour the heavy cream and beef broth into the skillet. Stir while scraping up the browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Add the Parmesan cheese and stir until completely melted and the sauce is smooth and creamy.
- Return the cooked pasta shells and steak to the skillet. Gently toss until everything is evenly coated with the sauce.
- Remove from the heat, garnish with chopped fresh parsley, and serve immediately.
Notes
Conclusion
Creamy paprika steak shells are an easy way to turn simple ingredients into a rich, comforting dinner. The tender seared steak, smoky paprika, garlic-Parmesan sauce, and hearty pasta shells work together beautifully without requiring complicated cooking techniques.
Whether you’re making dinner for the family or looking for an impressive weeknight meal, this recipe is a dependable choice. Keep the steak nicely browned, let the sauce simmer gently, and you’ll have a cozy pasta dinner ready to enjoy.