Name: Creamy Paprika Steak Shells Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb Steak (sirloin, flank, or ribeye), sliced; 8 oz Medium Shell Pasta (substitutes: cavatappi, rotini, or penne); 2 tbsp Olive Oil (for sautéing); 1 tbsp Butter (adds richness to the sauce); 1 small Onion, diced (aromatic depth); 3 cloves Garlic, minced (flavor enhancer); 1.5 tsp Smoked Paprika (bold, earthy flavor); 1 cup Heavy Cream (creates creamy sauce texture); 0.5 cup Beef Broth or White Wine (for deglazing and umami); 0.5 cup Grated Parmesan Cheese (salinity and richness); Salt & Black Pepper (to taste); Optional Herbs (fresh parsley or thyme for garnish)

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

Step 1: Bring a 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, then set the pasta aside.

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 on each side until nicely browned. Remove the steak from the skillet and set aside.

Step 3: Lower the heat to medium, then add butter, diced onion, and minced garlic to the same skillet. Sauté until soft and fragrant, about 3–4 minutes.

Step 4: Stir in the smoked paprika, then pour in the beef broth or white wine to de-glaze the pan, scraping up any browned bits. Add heavy cream and grated Parmesan, stirring until the sauce is smooth and well combined. Simmer gently for a few minutes.

Step 5: Return the cooked pasta and seared steak to the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, loosen it with the reserved pasta water as needed.

Step 6: Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve hot.

Tips & Variations

For a dairy-free version, replace butter with extra olive oil and substitute heavy cream with coconut cream or a plant-based alternative.

Use cream cheese in place of heavy cream for a tangier, thicker sauce.

Try different pasta shapes like cavatappi, rotini, or penne if medium shell pasta is unavailable.

Add a pinch of cayenne pepper for a spicy kick to complement the smoky paprika.

Let the steak rest after cooking to keep it juicy before slicing it thinly against the grain.

FAQs

Can I use a different cut of steak for this recipe?

Yes, sirloin, flank, or ribeye all work well. Choose a cut you prefer and adjust cooking time accordingly to your desired doneness.

What if I don’t have smoked paprika?

If smoked paprika isn’t available, you can substitute with regular paprika and add a small amount of cumin or chipotle powder to mimic the smoky flavor.