Creamy Paprika Steak Shells

Creamy Paprika Steak Shells bring together tender bites of steak, smoky paprika, and a luscious Parmesan cream sauce that clings perfectly to shell pasta. It’s a quick, hearty, and incredibly satisfying dinner that feels gourmet yet takes less than 30 minutes to make. Whether you’re cooking for family or just craving comfort in a bowl, this dish delivers every time.

Why You’ll Love This Recipe

• 🥩 Tender steak bites: Seared until golden, juicy, and full of flavor.
• 🍝 Rich creamy sauce: A luxurious blend of garlic, paprika, and Parmesan.
• ⏱️ Ready in 30 minutes: Perfect for weeknight dinners that taste restaurant-worthy.
• 🌿 Customizable: Add spinach, mushrooms, or sun-dried tomatoes for a twist.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Course: Dinner, Main Course
• Cuisine: American / Comfort Food

Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika (divided)
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Cook the Pasta: Boil the shell pasta in salted water until al dente. Drain and set aside.
2. Season the Steak: Toss steak pieces with salt, pepper, and 1 teaspoon smoked paprika until evenly coated.
3. Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2–3 minutes per side until browned but tender. Remove and set aside.
4. Sauté Garlic and Paprika: Reduce heat to medium. Add butter, then minced garlic. Cook 1 minute until fragrant, then stir in the remaining ½ teaspoon paprika.
5. Make the Sauce: Pour in heavy cream and beef broth. Stir well, scraping up browned bits from the pan. Simmer for 3–4 minutes until slightly thickened.
6. Add Cheese: Stir in Parmesan cheese until melted and smooth.
7. Combine: Add pasta and steak back into the skillet. Toss until evenly coated with sauce.
8. Serve: Sprinkle with chopped parsley and enjoy hot.

Tips & Variations

• Add crushed red pepper for a subtle kick.
• Use half-and-half instead of cream for a lighter sauce.
• Try fettuccine, penne, or rotini if you don’t have shell pasta.
• Finish with a squeeze of lemon juice for brightness.

Serving Suggestions

• Serve with garlic bread and a crisp green salad.
• Top with extra Parmesan and cracked black pepper for a restaurant-style touch.

Creamy Paprika Steak Shells

Prep: 10 min | Cook: 20 min | Total: 30 min | Yield: 4 servings

Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika (divided)
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Directions

1. Cook shell pasta in salted water until al dente. Drain and set aside.
2. Season steak pieces with salt, pepper, and 1 tsp paprika. Sear in olive oil for 2–3 minutes per side. Remove and set aside.
3. Reduce heat; add butter and garlic. Cook 1 minute, then stir in ½ tsp paprika.
4. Pour in cream and broth, scraping up browned bits. Simmer 3–4 minutes.
5. Stir in Parmesan until creamy. Add steak and pasta; toss to coat.
6. Garnish with parsley and serve hot.

Chef’s Tip: Sprinkle a pinch of smoked paprika on top before serving for color and extra smoky depth. 🔥