Creamy Paprika Steak Shells

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🥩 Creamy Paprika Steak Shells

A cozy one-pan pasta with tender steak, smoky paprika, garlic, and a rich creamy sauce.

Ingredients

  • 300 g steak, thinly sliced

  • 250 g medium pasta shells

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 small onion, finely diced

  • 1½ tsp paprika

  • ½ tsp smoked paprika, optional

  • ½ tsp Italian seasoning

  • 1 tbsp tomato paste

  • 1 cup (240 ml) heavy cream

  • ½ cup (120 ml) beef or chicken broth

  • ½ cup (50 g) grated Parmesan

  • Salt and black pepper, to taste

  • ½ cup reserved pasta water

  • Fresh parsley, for garnish

Instructions

  1. Cook the pasta: Boil the shells in salted water until just al dente. Reserve ½ cup pasta water, then drain.

  2. Season the steak: Toss the sliced steak with paprika, Italian seasoning, salt, and plenty of black pepper.

  3. Sear: Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and cook for about 2–3 minutes per side, until browned. Remove and set aside.

  4. Build the sauce: Lower the heat to medium. Add butter and onion. Cook for 2–3 minutes, then add garlic and tomato paste. Cook for another 30 seconds.

  5. Make it creamy: Stir in the cream and broth. Simmer gently for 3–5 minutes until slightly thickened.

  6. Add Parmesan: Stir in Parmesan until melted. If the sauce is too thick, add a splash of reserved pasta water.

  7. Combine: Add the cooked shells and steak back to the skillet. Toss everything together and simmer for 1–2 minutes.

  8. Finish: Taste and adjust salt, pepper, and paprika. Sprinkle with fresh parsley and extra Parmesan.

Tip: Don’t overcrowd the pan when searing the steak—that’s the key to getting those flavorful browned edges.

 

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