Description

Creamy Paprika Steak Shells combine tender, seared steak with smoky paprika and rich parmesan cream sauce, all tossed with perfectly cooked medium shell pasta. This hearty, comforting dish offers a beautiful balance of smoky, savory, and creamy flavors perfect for a satisfying weeknight dinner.

Ingredients

Scale

Steak and Pasta

1 lb Steak (sirloin, flank, or ribeye)
8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used.)

Sauce and Seasonings

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 Garnishes

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

Instructions

Cook the pasta: Boil a pot of salted water and cook the medium shell pasta until al dente, approximately 8-10 minutes. Reserve ½ cup of the pasta water before draining. Set the pasta aside.
Sear the steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced steak and cook for 2-3 minutes per side until nicely browned. Remove steak from skillet and set aside.
Sauté aromatics: Reduce heat to medium-low. In the same skillet, add butter, diced onion, and minced garlic. Sauté until onions are soft and fragrant, about 3-4 minutes.
Add spices and deglaze: Stir in smoked paprika, then pour in beef broth or white wine to deglaze the pan, scraping up any browned bits to deepen flavor.
Make the sauce: Add heavy cream and grated Parmesan to the skillet. Stir well until the sauce is smooth and creamy. Let it simmer gently for a few minutes to thicken.
Combine pasta and steak: Return the cooked pasta and seared steak to the skillet, tossing them in the creamy sauce to coat everything evenly. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Season and serve: Taste and season with salt and black pepper as needed. Garnish with fresh herbs like parsley or thyme if desired. Serve hot and enjoy this smoky and creamy comfort dish.

Notes

Use steak cuts like sirloin, flank, or ribeye for best flavor and tenderness.
Substitute medium shell pasta with cavatappi, rotini, or penne if preferred.
For a dairy-free variation, omit butter and use more olive oil, or substitute heavy cream with a plant-based alternative.
Adjust smoked paprika quantity to control the smokiness level.
Reserve pasta water to adjust sauce consistency without diluting flavor.
Fresh herbs are optional but add freshness and color to the dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: steak pasta, creamy paprika sauce, shell pasta recipe, comfort food, skillet steak dish, easy creamy pasta