Print

Creamy Paprika Steak Shells

Creamy Paprika Steak Shells
Print Recipe

Creamy Paprika Steak Shells is a rich and comforting dish featuring tender steak strips in a smoky paprika cream sauce, served with perfectly cooked large pasta shells. Ready in under 30 minutes, this flavorful and easy-to-make recipe is ideal for busy weeknights and can be customized to suit your taste preferences.

Ingredients

Scale

Steak and Pasta

  • 8 oz sirloin, ribeye, or preferred steak, thinly sliced into strips
  • 12 oz large pasta shells

Spices and Aromatics

  • 2 teaspoons smoked paprika
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Sauce and Cooking Oils

  • 1 cup heavy cream
  • 2 tablespoons olive oil

Garnish (Optional)

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the Pasta Shells: Boil a large pot of salted water and cook the pasta shells until al dente, according to package instructions. Drain the pasta and set aside, reserving one cup of pasta water to adjust the sauce consistency if needed.
  2. Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season steak strips with salt, pepper, and smoked paprika. Cook the steak in batches, searing each side for about 2-3 minutes until nicely browned and tender. Remove the steak from the skillet and keep warm.
  3. Sauté Aromatics: In the same skillet, add more olive oil if necessary. Sauté finely chopped onions and minced garlic until soft and fragrant, about 3-4 minutes, scraping up browned bits from the steak to enhance flavor.
  4. Create the Creamy Paprika Sauce: Lower the heat to medium. Stir in smoked paprika and cook for about 30 seconds to release its aroma. Pour in heavy cream, stirring constantly. Let the sauce simmer gently for 4-5 minutes until it thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
  5. Combine and Serve: Return the cooked steak to the skillet and toss to coat in the sauce. Gently fold in the cooked pasta shells ensuring each shell is coated with the creamy paprika sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Use tender, quick-cooking steak cuts like sirloin or tenderloin for best texture.
  • Sear steak in batches to avoid overcrowding and ensure a good crust.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Fresh parsley or herbs brighten the dish when added just before serving.
  • For a dairy-free version, substitute heavy cream with coconut or cashew cream.
  • Add cayenne pepper or red chili flakes for a spicy kick if desired.
  • Use penne or rigatoni as alternative pasta if shells are unavailable.

Nutrition

Keywords: paprika steak, creamy pasta shells, quick steak recipe, smoky cream sauce, one-pan dinner

Find it online: https://marybaking.com/creamy-paprika-steak-shells/