Creamy Paprika Steak Shells Recipe

Introduction

Creamy Paprika Steak Shells combine tender steak with a rich, smoky sauce and perfectly cooked pasta for a comforting and flavorful meal. This dish is simple to make yet feels indulgent, perfect for busy weeknights or casual dinners.

Ingredients

• 1 lb steak (sirloin, flank, or ribeye)
• 8 oz medium shell pasta (Substitutes: cavatappi, rotini, or penne can be used)
• 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 herbs (fresh parsley or thyme for garnish, adding color and freshness)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the medium shell pasta until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta and setting it aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced steak and cook for 2-3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
3. Step 3: Reduce the heat to medium and add butter, diced onion, and minced garlic to the same skillet. Sauté for 3-4 minutes until the onion is soft and fragrant.
4. Step 4: Stir in the smoked paprika, then pour in the beef broth or white wine to de-glaze the pan. Add the heavy cream and grated Parmesan, stirring until smooth. Let the sauce simmer gently for a few minutes.
5. Step 5: Return the cooked pasta and seared steak to the skillet. Toss everything to coat evenly in the creamy sauce. If the sauce is too thick, add some reserved pasta water to loosen it to your desired consistency.
6. Step 6: Season with salt and black pepper to taste. Garnish with fresh herbs if using, and serve hot.

Tips & Variations

• For a dairy-free option, substitute butter with extra olive oil and use coconut cream instead of heavy cream.
• If you prefer a tangier sauce, add a splash of lemon juice or a teaspoon of Dijon mustard.
• Try adding sautéed mushrooms or bell peppers for extra texture and flavor.
• Use cream cheese in place of heavy cream for a thicker, tangier sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to loosen the sauce and warm gently over medium heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, cavatappi, rotini, or penne are all great substitutes if you don’t have medium shell pasta. Choose a pasta shape that holds sauce well.

How do I know when the steak is cooked properly?

Cook the steak until it is nicely browned on the outside, about 2-3 minutes per side for medium-rare, depending on thickness. Adjust cooking time if you prefer your steak more or less done.

Creamy Paprika Steak Shells Recipe

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★★★★★

4.5 from 62 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy Paprika Steak Shells blend tender seared steak with a rich, smoky paprika-infused cream sauce, tossed with perfectly cooked medium shell pasta. This comforting one-pan dish features a harmonious balance of hearty beef, aromatic sautéed onions and garlic, and a luscious Parmesan cream sauce, making it a satisfying meal perfect for weeknight dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Protein

• 1 lb Steak (sirloin, flank, or ribeye)

Pasta

• 8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used.)

Fat & Dairy

• 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 cup Heavy Cream (Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.)
• 0.5 cup Grated Parmesan (Provides salinity and richness to the sauce.)

Vegetables & Aromatics

• 1 small Onion, diced (Provides aromatic depth.)
• 3 cloves Garlic, minced (Enhances flavor profile. Adjust quantity based on preference.)

Seasonings & Liquids

• 1.5 tsp Smoked Paprika (Delivers a bold, earthy flavor; key to the sauce.)
• 0.5 cup Beef Broth or White Wine (De-glazes the pan and adds umami.)
• Salt & Black Pepper (Essential for seasoning to taste.)

Garnish (Optional)

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

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the medium shell pasta and cook until al dente—about 8 to 10 minutes. Before draining, reserve ½ cup of the pasta cooking water to adjust sauce consistency later. Drain and set the pasta aside.
2. Sear the steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the steak slices and cook for 2 to 3 minutes on each side until nicely browned. Remove the steak from the skillet and set aside to rest.
3. Sauté aromatics: Reduce the skillet heat to medium-low. Add 1 tablespoon of butter, diced onion, and minced garlic. Sauté for 3 to 4 minutes until the onions are soft and the garlic is fragrant.
4. Add smoked paprika and deglaze: Stir in 1.5 teaspoons of smoked paprika to the aromatic mixture, coating everything evenly. Pour in ½ cup beef broth or white wine to deglaze the pan, scraping up any browned bits from the bottom.
5. Create the sauce: Add 1 cup of heavy cream and ½ cup grated Parmesan to the skillet. Stir continuously until the sauce is smooth and combined. Let the sauce simmer gently for a few minutes to thicken slightly.
6. Toss pasta and steak: Return cooked pasta and seared steak to the skillet, mixing thoroughly to coat everything with the creamy paprika sauce. If the sauce appears too thick, add some of the reserved pasta water gradually until desired consistency is reached.
7. Season and serve: Season with salt and black pepper to taste. Garnish with fresh parsley or thyme if desired. Serve the creamy paprika steak shells hot, enjoying a smoky and comforting meal.

Notes

• Use steak cuts like sirloin, flank, or ribeye for best flavor and tenderness.
• Substitute pasta shapes such as cavatappi, rotini, or penne if medium shells are unavailable.
• For a dairy-free version, replace butter with extra olive oil and heavy cream with coconut cream or a cashew cream alternative.
• Adjust smoked paprika quantity based on your preferred level of smokiness and heat.
• Reserve pasta water helps to loosen and perfect the sauce consistency without diluting flavor.
• Serve immediately for best texture and flavor; leftovers can be reheated gently on the stovetop with a splash of broth or cream.

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

Keywords: Creamy paprika steak, steak pasta recipe, smoky steak sauce, creamy pasta, medium shell pasta, comfort food, easy dinner, one-pan meal