Creamy Paprika Steak Shells Recipe
Introduction
This creamy paprika steak shells recipe combines tender strips of steak with rich, flavorful sauce and perfectly cooked pasta shells. It’s a comforting, satisfying dish that comes together quickly, making it ideal for a weeknight dinner or a special meal.
Ingredients
- 340 g pasta shells
- 450 g steak, sliced into thin strips
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 240 ml heavy cream
- 120 ml beef broth
- 50 g grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Cook pasta shells in a large pot of salted boiling water until al dente. Drain well and set aside.
- Step 2: Pat steak strips dry, then season with salt, black pepper, and smoked paprika.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the steak strips for 3-4 minutes until well browned. Transfer steak to a plate and reserve.
- Step 4: In the same skillet, add chopped onion and minced garlic. Sauté for about 3 minutes until aromatic and softened.
- Step 5: Pour in beef broth and heavy cream. Bring the mixture to a gentle simmer, stirring to incorporate any caramelized bits from the skillet.
- Step 6: Gradually add grated Parmesan cheese while stirring, allowing the sauce to thicken slightly.
- Step 7: Return the reserved steak to the skillet. Toss to coat the steak strips evenly in the creamy sauce.
- Step 8: Add the cooked pasta shells to the skillet. Gently fold to combine and heat through, ensuring the sauce clings to every shell.
- Step 9: Scatter chopped fresh parsley over the dish. Serve immediately while hot.
Tips & Variations
- For extra depth of flavor, add a splash of white wine to the sauce before adding the beef broth and cream.
- You can substitute the steak with chicken strips for a different protein option.
- Use smoked or sweet paprika depending on your taste preference.
- If you prefer a thicker sauce, simmer it a bit longer before adding the pasta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, other pasta shapes like penne, fusilli, or rigatoni work well and will hold the creamy sauce nicely.
Is this dish suitable for freezing?
You can freeze the cooked pasta and sauce, but the texture may change slightly. Freeze in a sealed container for up to 1 month and thaw overnight in the refrigerator before reheating.
PrintCreamy Paprika Steak Shells Recipe
Creamy Paprika Steak Shells is a comforting and flavorful dish featuring tender seared steak strips coated in a luscious smoked paprika cream sauce, perfectly tossed with al dente pasta shells. Enhanced with sautéed onions, garlic, and Parmesan cheese, this recipe comes together quickly on the stovetop for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 340 g pasta shells
Steak and Seasoning
- 450 g steak, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Aromatics and Sauce
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 240 ml heavy cream
- 120 ml beef broth
- 50 g grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Pasta: Cook the pasta shells in a large pot of salted boiling water until al dente. Drain well and set aside to prevent overcooking while preparing the other ingredients.
- Sear the Steak: Pat the steak strips dry with paper towels. Season evenly with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat, then add the steak strips and sear for 3-4 minutes until they develop a browned crust. Remove the steak from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Cook for about 3 minutes, stirring occasionally, until the onion becomes soft and the garlic fragrant without browning.
- Prepare the Sauce: Pour in the beef broth and heavy cream into the skillet with the sautéed aromatics. Stir well to incorporate any browned bits from the steak and bring the mixture to a gentle simmer.
- Thicken the Sauce: Slowly add the grated Parmesan cheese while stirring continuously. The cheese will melt into the sauce, thickening it slightly and adding rich flavor.
- Combine Steak and Sauce: Return the seared steak strips to the skillet. Toss them gently to coat the steak evenly with the creamy paprika sauce, allowing the flavors to meld together over low heat.
- Finish with Pasta: Add the drained pasta shells into the skillet with the steak and sauce. Carefully fold the pasta into the mixture to ensure each shell is coated with the creamy sauce. Heat through for 1-2 minutes to blend the dish completely.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish for a burst of color and fresh flavor. Serve immediately while hot for the best taste experience.
Notes
- Use a tender cut of steak such as sirloin or ribeye for the best texture.
- For a smoky depth, use smoked paprika as directed; regular paprika can be a substitute but will alter flavor slightly.
- Do not overcook the pasta; al dente texture holds better when mixed with sauce.
- To make this dish gluten-free, substitute gluten-free pasta shells.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
Keywords: Creamy Paprika Steak Shells, steak pasta recipe, creamy steak sauce, smoked paprika dish, skillet pasta, easy dinner recipe
