Description
Creamy Paprika Steak Shells is a quick and comforting one-pan pasta dish made with tender steak bites, shell pasta, and a smoky, cheesy cream sauce. Perfect for weeknights, it’s hearty, flavorful, and ready in just 30 minutes.
Ingredients
12 oz shell pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Salt and black pepper to taste
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 1/2 tsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Instructions
- Cook the shell pasta in salted water according to package instructions. Drain and set aside.
- Season steak pieces with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned, then remove and set aside.
- Lower heat to medium and melt butter in the same skillet. Add garlic and sauté for 1 minute.
- Pour in heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and the sauce is smooth and creamy.
- Return cooked pasta and steak to the skillet. Toss until well coated.
- Garnish with fresh parsley and serve hot.
Notes
- Swap steak for chicken or shrimp as a variation.
- Stir in spinach or sun-dried tomatoes for extra flavor.
- Add cayenne or red pepper flakes for a spicy kick.
- Reheat with a splash of cream or broth to loosen the sauce.
- Best enjoyed fresh; not ideal for freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 3g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
