Ah, that sounds like a rich, comforting pasta dish! 🥩🧄🧈 Here’s a recipe for Creamy Paprika Steak Shells—think tender steak, pasta shells, and a smoky, creamy paprika sauce.
Ingredients (Serves 4)
Pasta & Steak:
- 12 oz (340 g) medium pasta shells
- 1 lb (450 g) steak (sirloin, ribeye, or flank), cut into thin strips
- Salt & pepper, to taste
- 1 tbsp olive oil
Creamy Paprika Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp smoked paprika (or regular paprika)
- ½ tsp cayenne (optional, for heat)
- 1 cup heavy cream
- ½ cup beef or chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta
- Boil shells in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook the Steak
- Season steak strips with salt, pepper, and a pinch of paprika.
- Heat olive oil in a skillet over medium-high heat.
- Sear steak strips for 2–3 minutes per side (depending on thickness) until browned but still tender. Remove and set aside.
- Make the Paprika Sauce
- In the same skillet, melt butter and sauté onion for 2–3 min until translucent.
- Add garlic, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
- Stir in broth and cream. Simmer 3–5 minutes until slightly thickened.
- Add Parmesan and stir until melted and smooth.
- Combine
- Return steak to the skillet, stir to coat in the sauce.
- Toss in cooked pasta shells. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach desired creaminess.
- Serve
- Sprinkle with chopped parsley and extra Parmesan.
- Optional: Serve with crusty garlic bread for a full meal.
Tips & Variations
- Vegetables: Add mushrooms, spinach, or roasted red peppers for extra color and flavor.
- Spicier: Increase cayenne or add a pinch of smoked chili powder.
- Cheesy upgrade: Stir in cream cheese for even richer sauce.
- Make ahead: Sauce can be made in advance; just reheat gently and toss with pasta and steak before serving.
If you want, I can also create a one-pan version where the pasta cooks in the sauce with the steak—less cleanup, same creamy flavor.
Do you want me to do that?
