Here’s a creamy paprika steak shells recipe—rich, savory, and perfect for a comforting weeknight meal 🥩🍝
🥩 Creamy Paprika Steak Shells
Ingredients (serves 2–3)
- 8 oz pasta shells
- 8 oz steak (sirloin, ribeye, or your choice), cut into bite-sized strips
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp chili flakes (optional)
- 1 cup heavy cream or half-and-half
- ½ cup beef or chicken broth
- ½ cup grated Parmesan cheese
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta
Bring salted water to a boil and cook shells according to package instructions until al dente. Drain and set aside. - Cook the steak
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Season steak strips with salt, pepper, and a pinch of paprika.
Sear steak 2–3 minutes per side until browned but not overcooked. Remove and set aside. - Make the creamy sauce
In the same skillet, add remaining oil or butter.
Sauté onion 3–4 minutes until soft. Add garlic and paprika, cooking 30–60 seconds until fragrant.
Pour in broth and cream, stirring to combine. Let simmer 2–3 minutes to thicken slightly. - Combine everything
Add cooked pasta and steak to the sauce. Toss to coat evenly. Stir in Parmesan. Adjust seasoning with salt and pepper. - Serve
Garnish with chopped parsley and a sprinkle of extra Parmesan. Serve warm.
🌟 Tips
- Extra flavor: Add a splash of white wine to the sauce before the cream.
- Veggie boost: Toss in mushrooms, spinach, or bell peppers with the onions.
- Spicy twist: Add a pinch of smoked cayenne or chipotle powder.
- Shortcut: Use leftover steak or rotisserie chicken instead of cooking raw steak.
If you want, I can also give a one-skillet version where the pasta cooks directly in the creamy sauce with the steak—super easy cleanup.
Do you want me to do that?
