creamy paprika steak and shell pasta

Ingredients

• The Pasta: 8 oz medium shell pasta (cooked al dente according to package instructions; reserve 1/2 cup of pasta water before draining)
• The Steak: 1 lb flank steak, sirloin, or ribeye, sliced across the grain into thin, bite-sized strips
• The Spice & Seasoning:
  • 1.5 tablespoons sweet or smoked paprika (Spanish smoked paprika adds an incredible depth)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil and 1 tablespoon butter (for searing the steak)
• The Creamy Paprika Sauce:
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium beef broth or chicken broth
  • 1 cup heavy cream (or half-and-half for a slightly lighter version)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley (for garnish)

Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente.
2. Before draining, scoop out about 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

2. Sear the Steak

1. Pat your sliced steak dry with paper towels and toss it in a bowl with 1 tablespoon of the paprika, garlic powder, onion powder, 1/2 teaspoon of salt, and black pepper until every piece is coated.
2. Heat the olive oil and butter in a large skillet (like cast iron) over medium-high heat until hot and shimmering.
3. Add the steak strips in a single layer (do this in two batches if necessary so you don’t overcrowd the pan). Sear undisturbed for 2 to 3 minutes until browned on one side, then toss and cook for 1 more minute until just cooked through.
4. Remove the steak from the pan with a slotted spoon and set it aside on a clean plate, leaving those flavorful pan juices behind.

3. Build the Creamy Paprika Sauce

1. In the same skillet over medium heat, add the diced onions and a pinch of salt. Cook for 4 to 5 minutes until softened and translucent.
2. Stir in the minced garlic and the remaining 1/2 tablespoon of paprika, cooking for about 30 seconds until fragrant.
3. Pour in the beef broth to deglaze the pan, scraping up all the delicious browned bits from the bottom with a wooden spoon. Let it simmer and reduce by half (about 3 minutes).
4. Lower the heat to medium-low and pour in the heavy cream. Bring to a gentle simmer.
5. Stir in the freshly grated Parmesan cheese until it melts completely into a smooth, velvety sauce.

4. Bring It All Together

1. Add your cooked shell pasta directly into the creamy paprika sauce, tossing gently to coat every shell.
2. If the sauce is too thick, splash in a little bit of your reserved starchy pasta water to reach your desired glossy consistency.
3. Return the seared steak (along with any resting juices from the plate) back into the skillet, tossing gently for 1 minute just to warm the meat through.

5. Garnish and Serve

1. Remove from heat, sprinkle with fresh chopped parsley, and serve immediately while piping hot!

Pro-Tips for Success

• Slice Against the Grain: When cutting your steak before cooking, look at the direction of the muscle fibers (the lines running through the meat) and slice perpendicular to them. This ensures the beef is melt-in-your-mouth tender.
• Don’t Overcook the Steak: Searing the meat quickly at the beginning keeps it juicy. Adding it back at the very end just warms it up without letting it turn tough.