This Creamy Paprika Steak Shells recipe brings together tender steak bites, smoky paprika, and a rich garlic-Parmesan cream sauce for a comforting and flavorful meal. The steak is seared until golden, releasing savory juices that blend beautifully with melted butter, garlic, and a touch of smoked paprika. Heavy cream and Parmesan are then stirred in, creating a silky, flavorful sauce that clings perfectly to the pasta shells.
The shells, cooked until al dente, soak up the creamy sauce and tender steak pieces, making each bite rich and satisfying. A sprinkle of crushed red pepper adds a gentle kick, while fresh parsley gives the dish a pop of color and brightness.
This meal is easy to make yet tastes like something from a fine restaurant. It’s perfect for weeknights when you want something hearty and impressive without much effort. Serve it with a side salad or garlic bread for a complete, cozy dinner that everyone will love.
Ingredients:
| Ingredient | Quantity |
| Shell pasta | 12 oz |
| Steak (sirloin or ribeye), cut into bite-sized pieces | 1 lb |
| Salt and black pepper | To taste |
| Olive oil | 1 tablespoon |
| Butter | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Smoked paprika (divided) | 1 1/2 teaspoons |
| Heavy cream | 1 cup |
| Beef broth | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Chopped fresh parsley | For garnish |
How To Make Creamy Paprika Steak Shells:
- Step 1: Cook Pasta: Cook the 12 oz shell pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- Step 2: Season Steak: Meanwhile, season the 1 lb steak pieces generously with salt, pepper, and 1 teaspoon of the smoked paprika, tossing to coat evenly.
- Step 3: Sear Steak: Heat the 1 tablespoon olive oil in a large skillet set over medium-high heat. Once hot, add the steak bites and sear for 2-3 minutes per side, until deeply browned but still tender inside. Remove the steak to a plate and set aside.
- Step 4: Sauté Garlic and Paprika: Reduce the heat to medium and add the 1 tablespoon butter to the same skillet. Once melted, add the 3 cloves minced garlic and sauté for about 1 minute, just until fragrant. Stir in the remaining 1/2 teaspoon smoked paprika.
- Step 5: Make the Sauce: Pour in the 1 cup heavy cream and 1/2 cup beef broth, stirring to combine and scraping up any browned bits left from the steak. Let the mixture come to a gentle simmer, and cook for 3-4 minutes until the sauce slightly thickens.
- Step 6: Add Cheese: Stir in the 1/2 cup grated Parmesan cheese until fully melted and the sauce is creamy and smooth.
- Step 7: Combine and Serve: Add the cooked pasta shells and steak pieces back to the skillet. Gently toss everything together until the pasta and steak are evenly coated in sauce. Remove from heat, sprinkle with chopped fresh parsley, and serve piping hot.