Creamy Paprika Steak Shells is a rich, comforting pasta dish made with tender beef, shell pasta, and a creamy, mildly smoky paprika sauce.
It’s basically a restaurant-style pasta meal you can make at home.
🍝 What it contains
- Pasta shells (conchiglie)
- Beef steak (sliced or cubed)
- Cream or milk
- Paprika (sweet or smoked)
- Garlic and onion
- Butter or olive oil
- Salt and pepper
👩🍳 Simple cooking method
- 🍝 Boil pasta shells until al dente
- 🥩 Sear steak pieces in a hot pan until browned, then set aside
- 🧄 Sauté garlic and onion in butter
- 🌶️ Add paprika and stir briefly (don’t burn it)
- 🥛 Pour in cream and simmer into a smooth sauce
- 🍝 Add pasta and steak back into the pan
- 🧂 Mix well, adjust seasoning, and serve hot
😋 Taste profile
- Creamy and rich
- Mild smoky spice from paprika
- Savory beef flavor
- Soft pasta with a silky sauce
🧠 Tips for best results
- Use smoked paprika for deeper flavor
- Don’t overcook steak (keep it tender)
- Add a splash of pasta water to make sauce silky
- Top with parmesan cheese if desired
⚠️ Nutrition note
- High in protein (beef)
- High in calories (cream + pasta)
- Can be made lighter with low-fat milk and lean beef
✔️ Bottom line
Creamy Paprika Steak Shells is a rich, flavorful pasta dish combining creamy sauce, tender steak, and smoky paprika, perfect for a filling meal.
If you want, I can give you a quick 20-minute version or a healthier low-calorie recipe 👍
