Creamy Paprika Steak Shells
Creamy Paprika Steak Shells is the perfect balance of comfort and indulgence. Tender steak bites are seared to perfection, then tossed with shell pasta in a velvety garlic-parmesan cream sauce infused with smoky paprika. Rich, hearty, and deeply flavorful, this dish brings restaurant-quality dining straight to your kitchen in under an hour.
Why People Will Love This Recipe
Hearty & satisfying – A complete comfort meal with protein, pasta, and creamy sauce.
Easy yet elegant – Simple ingredients come together for a dish worthy of date nights or family dinners.
Smoky depth – Smoked paprika enhances the steak and cream, adding warmth and complexity.
One-pan convenience – Steak and sauce are made in the same skillet for easy cleanup.
Versatile – Works with sirloin, ribeye, or even chicken if you want to change it up.
Key Ingredients
Steak (sirloin or ribeye): Juicy, flavorful, and seared for a golden crust.
Shell pasta: Perfect for holding the creamy sauce in every bite.
Smoked paprika: Adds a gentle smokiness that elevates the cream sauce.
Garlic & butter: Provide aromatic depth and richness.
Heavy cream & Parmesan: Create a luscious, silky sauce that clings to pasta and steak.
Creamy Paprika Steak Shells
Ingredients:
Shell pasta – 12 oz (medium-sized, cooked al dente)
Steak – 1 lb sirloin or ribeye, cut into bite-sized cubes
Salt & freshly ground black pepper – to taste
Olive oil – 1 tablespoon
Butter – 1 tablespoon
Garlic – 3 cloves, finely minced
Smoked paprika – 1 ½ teaspoons
Heavy cream – 1 cup
Beef broth – ½ cup
Parmesan cheese – ½ cup, freshly grated
Fresh parsley – chopped, for garnish
Instructions:
Cook the pasta: Boil the shell pasta in a large pot of salted water according to package directions. Drain well and set aside.
Season the steak: Toss the steak pieces with salt, black pepper, and smoked paprika until evenly coated.
Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned. Remove from the skillet and set aside.
Sauté the garlic: Lower the heat to medium. Add butter to the same skillet, then stir in the minced garlic. Cook for about 1 minute, just until fragrant.
Build the sauce: Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer for 3–4 minutes until slightly thickened.
Add cheese: Stir in the grated Parmesan until fully melted and the sauce becomes smooth and creamy.
Combine everything: Return the cooked pasta and seared steak to the skillet. Toss well so the shells are coated evenly in the sauce.
Finish and serve: Garnish with fresh parsley and serve immediately while hot.
Important Notes:
Steak doneness: Cook steak to your preference, but avoid overcooking—it’s best left medium or medium-rare for tenderness.
Pasta water trick: Save ¼ cup of pasta water to loosen the sauce if it gets too thick.
Cheese quality matters: Use freshly grated Parmesan for the smoothest melting and best flavor.
Paprika balance: Smoked paprika is bold—adjust the amount to suit your taste.
Serve immediately: The sauce thickens as it sits; reheat gently with a splash of broth or cream.
Nutrition Information
(per serving, based on 4 servings)
Calories: 585 kcal | Total Fat: 30 g | Saturated Fat: 14 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 115 mg | Sodium: 520 mg | Total Carbohydrates: 44 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 38 g
Frequently Asked Questions:
1. Can I use a different pasta shape?
Yes, penne, rigatoni, or fusilli also work well since they hold creamy sauces nicely.
2. What type of steak works best?
Sirloin is lean and budget-friendly, while ribeye is richer and more tender. Strip steak also works.
3. Can I make this dish lighter?
Swap half-and-half for heavy cream and reduce the Parmesan slightly. The sauce will be less rich but still creamy.
4. How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of beef broth or cream to restore creaminess.
5. Can I add vegetables?
Yes! Mushrooms, spinach, or roasted red peppers pair beautifully with the smoky cream sauce.
6. How do I get the steak perfectly seared?
Pat steak cubes dry before seasoning and avoid overcrowding the pan to ensure browning, not steaming.
7. When should I season the steak?
Season just before cooking so the salt doesn’t draw out too much moisture.
8. How do I prevent the cream sauce from curdling?
Keep heat on medium-low once adding cream, and avoid boiling. Gentle simmering keeps the sauce smooth.
9. Can I thicken the sauce more?
Yes, simmer the cream sauce for an extra few minutes or add a bit more Parmesan to achieve a thicker consistency.
10. How do I make the sauce extra silky?
Whisk in the Parmesan gradually, off the heat if needed, to prevent clumping and achieve a smooth finish.