Here’s a rich and comforting Creamy Paprika Steak Shells recipe 🥩🧄🧈—tender steak bites in a creamy paprika sauce with pasta shells:
Ingredients (serves 2–3)
- 250–300 g (8–10 oz) small pasta shells
- 300 g (10 oz) steak (sirloin, ribeye, or flank), cut into bite-sized pieces
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika (or sweet paprika)
- ½ cup heavy cream (or half cream + half milk)
- Salt & black pepper, to taste
- Optional: parsley or chives for garnish
Instructions
1. Cook the pasta
- Boil pasta shells according to package instructions until al dente. Drain and set aside.
2. Cook the steak
- Heat oil or butter in a skillet over medium-high heat.
- Season steak pieces with salt, pepper, and paprika.
- Sear steak 2–3 minutes per side until browned but not overcooked. Remove from skillet.
3. Make the creamy sauce
- In the same skillet, sauté onion until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Stir in heavy cream and remaining paprika. Simmer 2–3 minutes until slightly thickened.
- Season with salt and pepper.
4. Combine
- Return steak to the skillet and stir to coat in sauce.
- Add cooked pasta shells and toss gently until combined and heated through.
5. Serve
- Garnish with chopped parsley or chives.
- Serve hot as a comforting weeknight meal.
💡 Tips
- Smoked paprika gives a deeper, slightly smoky flavor, but sweet paprika works well too.
- You can swap steak for chicken or sausage for a variation.
- A splash of white wine or Dijon mustard in the sauce adds extra depth.
I can also give a super quick 5-ingredient version using just steak, pasta shells, butter, cream, and paprika—ready in under 20 minutes.
Do you want me to do that?
