Name: Creamy Paprika Steak Shells Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb Steak (sirloin, flank, or ribeye); 8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used.); 2 tbsp Olive Oil (For sautéing and flavor. Use oil with a high smoke point.); 1 tbsp Butter (Adds richness to the sauce. Use additional olive oil if dairy-free.); 1 small Onion, diced (Provides aromatic depth.); 3 cloves Garlic, minced (Enhances flavor profile. Adjust quantity based on preference.); 1.5 tsp Smoked Paprika (Delivers a bold, earthy flavor; key to the sauce.); 1 cup Heavy Cream (Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.); 0.5 cup Beef Broth or White Wine (De-glazes the pan and adds umami.); 0.5 cup Grated Parmesan (Provides salinity and richness to the sauce.); Salt & Black Pepper (Essential for seasoning to taste.); Optional Herbs (Fresh parsley or thyme) (For garnish, adding color and freshness.)

Ingredients

1 lb Steak (sirloin, flank, or ribeye)

8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used)

2 tbsp Olive Oil (For sautéing and flavor. Use oil with a high smoke point)

1 tbsp Butter (Adds richness to the sauce. Use additional olive oil if dairy-free)

1 small Onion, diced (Provides aromatic depth)

3 cloves Garlic, minced (Enhances flavor profile. Adjust quantity based on preference)

1.5 tsp Smoked Paprika (Delivers a bold, earthy flavor; key to the sauce)

1 cup Heavy Cream (Creates the creamy texture of the sauce. Cream cheese can be used for added flavor)

0.5 cup Beef Broth or White Wine (De-glazes the pan and adds umami)

0.5 cup Grated Parmesan (Provides salinity and richness to the sauce)

Salt & Black Pepper (Essential for seasoning to taste)

Optional Herbs (Fresh parsley or thyme) (For garnish, adding color and freshness)

Instructions

Step 1: Boil a pot of salted water and cook the medium shell pasta until al dente, about 8–10 minutes. Reserve ½ cup of the pasta water before draining and set the shells aside.

Step 2: In a large skillet over medium-high heat, add olive oil and heat until shimmering. Cook the sliced steak for 2–3 minutes on each side until nicely browned. Remove the steak from the skillet and set aside.

Step 3: Lower the heat and add butter, diced onion, and minced garlic to the skillet. Sauté for 3–4 minutes until soft and fragrant.

Step 4: Stir in the smoked paprika, then pour in beef broth or white wine to de-glaze the pan. Add heavy cream and grated Parmesan, stirring until the sauce is smooth and well combined. Let it simmer gently for a few minutes.

Step 5: Toss the cooked pasta and seared steak back into the skillet, coating everything in the creamy sauce. Adjust the sauce consistency with reserved pasta water if it seems too thick.

Step 6: Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve hot.

Tips & Variations

For a dairy-free version, substitute butter with additional olive oil and use coconut cream instead of heavy cream.

If you prefer a spicier kick, add a pinch of cayenne pepper along with smoked paprika.

Leftover steak from a previous meal works great for this recipe and saves time.

Use fresh parsley or thyme to brighten the dish and add a pop of color.

FAQs

Can I use a different type of pasta?

Yes, cavatappi, rotini, or penne are excellent substitutes for medium shell pasta and will work well with the creamy sauce.

How do I make this recipe dairy-free?

Replace the butter with extra olive oil and use coconut cream or a dairy-free cream alternative instead of heavy cream. Skip the Parmesan or use a plant-based cheese substitute for similar richness.