Creamy Paprika Steak Shells
Get ready for a hug in a bowl! This Creamy Paprika Steak Shells recipe is exactly that – warm, satisfying, and utterly delicious. It's the kind of meal that brings everyone to the table, smells amazing while it cooks, and leaves you feeling happy and content. Surprisingly quick and easy, making it perfect for a busy weeknight but special enough for a weekend treat.
Equipment
- Large pot
- large skillet or Dutch oven
Ingredients
Hauptzutaten
- 12 oz shell pasta Medium shells are perfect little cups for holding that creamy sauce, but really, any pasta shape you love will work!
- 1 lb steak sirloin or ribeye, cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1.5 tsp smoked paprika
- 1 cup heavy cream
- 0.5 cup beef broth
- 0.5 cup grated Parmesan cheese Freshly grated is always best if you can swing it!
- fresh parsley Chopped, for garnish
Instructions
- First things first, get a large pot of salted water boiling for your pasta. While the water heats up, season your steak generously with salt and pepper.
- Cook your shell pasta according to package directions until al dente. Before you drain it, reserve about 1/2 cup of that starchy pasta water. It's liquid gold for sauces! Drain the rest and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak in a single layer (cook in batches if needed so you don't overcrowd the pan – this helps it sear instead of steam!). Cook for 2-3 minutes per side for medium-rare, or until cooked to your liking. Remove the steak from the skillet and set it aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and smoked paprika. Stir and cook for about 1 minute until fragrant – be careful not to burn the garlic!
- Pour in the heavy cream and beef broth. Stir and bring the sauce to a gentle simmer, scraping up any yummy bits from the bottom of the pan. Let it simmer for 2-3 minutes until it starts to thicken slightly.
- Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the cooked steak and drained pasta to the skillet with the sauce. Toss gently to coat everything. If the sauce seems a little thick, add a splash or two of that reserved pasta water until it reaches your desired consistency.
- Serve immediately! Garnish with fresh chopped parsley if you like.
Notes
Substitutions & Additions:
Pasta Shapes: Rigatoni, penne, farfalle (bowties), or even fettuccine would work beautifully instead of shells.
Protein Swaps: Not feeling steak? You could easily use boneless, skinless chicken breast or even sausage! Just adjust cooking times accordingly.
Add Veggies: Sauté some sliced mushrooms, spinach (stir it in at the end!), or bell peppers with the garlic for extra color and nutrients.
Spice It Up: Add a pinch of red pepper flakes when you add the garlic for a little heat.
Cheese Please: Experiment with different cheeses! A little sharp cheddar or Gruyere could add another layer of flavor. Tips for Success:
Don't Overcook the Pasta: Cook it just until al dente, as it will continue to cook slightly when you add it to the warm sauce.
Pat Your Steak Dry: This helps you get a really nice sear on the meat, adding flavor and texture.
Don't Overcrowd the Pan: Cook the steak in batches if necessary. Overcrowding lowers the pan temperature and will steam the meat instead of searing it.
Reserve that Pasta Water! Seriously, it's the key to adjusting your sauce consistency and helping it cling beautifully to the pasta.
Prep Ahead: You can cut your steak and mince your garlic a little bit ahead of time to make dinner even faster. How to Store It:
Leftovers of this creamy goodness? Yes, please! Let the pasta cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, you might want to add a splash of milk or broth to help loosen the sauce back up, as it will thicken in the fridge. FAQs:
Can I use a different cut of steak? Yes! Flank steak or even beef tenderloin could work. Just be mindful of cooking times as they vary depending on the cut and thickness.
Is smoked paprika necessary? While you can use regular paprika, smoked paprika really adds a unique depth of flavor that makes this dish special. I highly recommend sticking with smoked if you can!
Can I make this ahead of time? Because of the creamy sauce and steak, this dish is truly best enjoyed fresh. However, you can prep ingredients (like cutting the steak and mincing garlic) ahead of time to speed up the cooking process.
My sauce is too thick/thin! Help! If it's too thick, add a splash more reserved pasta water or beef broth until it's just right. If it's too thin, let it simmer gently for a few more minutes to reduce and thicken, or stir in a tiny bit more Parmesan cheese.
Pasta Shapes: Rigatoni, penne, farfalle (bowties), or even fettuccine would work beautifully instead of shells.
Protein Swaps: Not feeling steak? You could easily use boneless, skinless chicken breast or even sausage! Just adjust cooking times accordingly.
Add Veggies: Sauté some sliced mushrooms, spinach (stir it in at the end!), or bell peppers with the garlic for extra color and nutrients.
Spice It Up: Add a pinch of red pepper flakes when you add the garlic for a little heat.
Cheese Please: Experiment with different cheeses! A little sharp cheddar or Gruyere could add another layer of flavor. Tips for Success:
Don't Overcook the Pasta: Cook it just until al dente, as it will continue to cook slightly when you add it to the warm sauce.
Pat Your Steak Dry: This helps you get a really nice sear on the meat, adding flavor and texture.
Don't Overcrowd the Pan: Cook the steak in batches if necessary. Overcrowding lowers the pan temperature and will steam the meat instead of searing it.
Reserve that Pasta Water! Seriously, it's the key to adjusting your sauce consistency and helping it cling beautifully to the pasta.
Prep Ahead: You can cut your steak and mince your garlic a little bit ahead of time to make dinner even faster. How to Store It:
Leftovers of this creamy goodness? Yes, please! Let the pasta cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, you might want to add a splash of milk or broth to help loosen the sauce back up, as it will thicken in the fridge. FAQs:
Can I use a different cut of steak? Yes! Flank steak or even beef tenderloin could work. Just be mindful of cooking times as they vary depending on the cut and thickness.
Is smoked paprika necessary? While you can use regular paprika, smoked paprika really adds a unique depth of flavor that makes this dish special. I highly recommend sticking with smoked if you can!
Can I make this ahead of time? Because of the creamy sauce and steak, this dish is truly best enjoyed fresh. However, you can prep ingredients (like cutting the steak and mincing garlic) ahead of time to speed up the cooking process.
My sauce is too thick/thin! Help! If it's too thick, add a splash more reserved pasta water or beef broth until it's just right. If it's too thin, let it simmer gently for a few more minutes to reduce and thicken, or stir in a tiny bit more Parmesan cheese.