Creamy Paprika Steak Shells

Creamy Paprika Steak Shells is true comfort in a bowl with tender bites of steak, perfectly cooked pasta shells, and a rich sauce that feels indulgent yet straightforward enough for any weeknight. It is the kind of meal I turn to when craving something hearty and a little bit special without a ton of fuss.

When I first tried this with leftovers from a weekend steak dinner it instantly became a repeat request everyone wanted seconds and there were never any leftovers.

Ingredients

• shell pasta: choose medium size shells for the perfect bite look for brands made with only durum wheat for best texture
• steak: sirloin or ribeye works beautifully opt for well-marbled cuts for extra tenderness and flavor
• salt and black pepper: use fresh cracked pepper for the deepest aroma and flavor
• olive oil: adds depth while searing and helps prevent sticking pick a robust extra virgin variety
• butter: gives a rich finish and helps develop a nutty background flavor
• garlic: freshly minced for best punch avoid pre-chopped to steer clear of bitterness
• smoked paprika: a must for complexity and warmth seek out real Spanish or Hungarian varieties labelled dulce or sweet
• heavy cream: provides the creamy sauce base pick one with no added thickeners
• beef broth: delivers savoriness opt for low sodium to control salt levels
• Parmesan cheese: always grate fresh for the smoothest melt and best taste
• fresh parsley: adds color and a clean finish go for flat-leaf if you can

Instructions

Cook the Pasta:

Fill a large pot with water and bring to a boil generously salt it then add shell pasta Cook until just barely al dente so they keep texture Drain immediately and toss with a drizzle of olive oil to prevent sticking

Prepare and Season the Steak:

Pat steak dry with paper towels and cut into small even cubes Season well with salt black pepper and smoked paprika Let the steak sit at room temperature while you prep the sauce for more even cooking

Sear the Steak:

Heat a heavy skillet over medium-high then swirl in olive oil Once the oil shimmers add steak in one even layer Do not overcrowd Sear undisturbed for two to three minutes per side until a deep brown crust forms Remove to a plate and loosely tent with foil

Build the Flavor Base:

Reduce heat to medium and melt butter into the same skillet Add minced garlic and stir constantly for about one minute until deeply fragrant without browning Scrape the bottom of the pan as you go to capture all steak bits

Make the Cream Sauce:

Pour in heavy cream along with beef broth Stir well and bring to a gentle simmer stirring and scraping the edges Simmer three to four minutes until sauce visibly thickens

Add Cheese for Creaminess:

Lower the heat and gradually stir in grated Parmesan until fully melted and silky smooth Adjust seasoning with salt or pepper to taste

Combine and Finish:

Return cooked pasta shells and seared steak plus any resting juices to the skillet Toss carefully ensuring every shell and steak bite is well coated Warm through on low heat for one or two minutes

Garnish and Serve:

Chop fresh parsley and sprinkle generously over the finished dish Plate up and serve immediately for best texture

My personal favorite is the rich sauce you get from the combo of heavy cream and a really good Parmesan cheese Every time I make this my dad says it tastes just like his favorite steakhouse pasta from our family vacations

Storage Tips

Keep leftovers in an airtight glass container and they stay fresh in the fridge for up to three days For quick lunches I reheat gently on the stove with a splash of milk or water to restore that creamy texture Never reheat on high or you risk breaking the sauce

Ingredient Substitutions

If steak is not in the budget chicken thigh or rotisserie chicken is a great swap Mushroom lovers can use thick-cut portobello strips as a satisfying vegetarian alternative For added richness you can sub in crème fraîche or mascarpone instead of heavy cream Parmesan can be replaced with Pecorino Romano for a sharper bite

Serving Suggestions

Pile generous spoonfuls into shallow bowls and offer extra fresh Parmesan at the table Garlic bread or a simple arugula salad on the side works wonders Sometimes I toss in steamed broccoli or peas for a pop of color and freshness

Cultural and Historical Context

This recipe takes a cue from classic Eastern European paprikash and Italian steak pasta traditions The smoked paprika delivers bold flavor without needing hours of slow simmering It is a mashup of comfort food culture with a nod to creamy American pasta bakes

Seasonal Adaptations

add wilted spinach or diced roasted peppers in spring for extra brightness swap parsley for fresh basil in the summer for garden vibes add a pinch of chili flakes in fall for gentle heat along with the paprika

Success Stories

One of my friends doubled this for a weekend dinner and there was not a mouthful left by the end Families love how kid friendly the flavors are Even picky eaters go for seconds since the steak is tender and easy to chew

Freezer Meal Conversion

While pasta in cream sauce does not always reheat perfectly you can prep everything except the pasta ahead of time Freeze the steak and sauce mixture flat in a zip bag Then after thawing reheat and add freshly cooked shells for a near instant weeknight dinner

This is a recipe that keeps bringing people together Sharing stories and laughter over a bowl of creamy paprika steak shells is what makes it a keeper in my rotation

Recipe FAQs

→ What kind of steak works best?

Sirloin or ribeye are ideal, offering tenderness and bold flavor for the creamy sauce.

→ Can I use a different pasta shape?

Yes, penne or fusilli work well, though shells capture the sauce beautifully.

→ How do I prevent the steak from overcooking?

Sear quickly over high heat and remove from the skillet before finishing the sauce.

→ What can I use instead of heavy cream?

Half-and-half or evaporated milk are options, though the sauce may be slightly less rich.

→ Is smoked paprika essential?

Smoked paprika gives a distinctive flavor, but sweet paprika can also be used in a pinch.