Ah, Creamy Paprika Steak Shells 🥩🍝 — a cozy, rich, and flavorful dish combining tender steak, pasta, and a creamy paprika-infused sauce. Here’s a clear guide:
Ingredients (Serves 2–3)
For the Steak & Pasta:
- 8 oz pasta shells (medium or large)
- 1 lb steak (sirloin, ribeye, or flank), cut into bite-sized strips
- Salt and pepper to taste
- 1–2 tbsp olive oil
For the Creamy Paprika Sauce:
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1–2 tbsp butter or olive oil
- 1–2 tsp sweet or smoked paprika
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup beef or chicken broth
- Optional: 1 tsp Dijon mustard for tang
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Pasta:
- Boil pasta shells according to package instructions until al dente. Drain and set aside.
- Cook Steak:
- Season steak pieces with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear steak in batches until browned but slightly undercooked (it will finish cooking in the sauce). Remove and set aside.
- Make the Sauce:
- In the same pan, melt butter or heat oil. Sauté onions until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Stir in paprika, cooking briefly to release aroma.
- Pour in broth and cream; stir to combine. Bring to a gentle simmer.
- Optional: Stir in Dijon mustard for extra depth.
- Combine Steak and Pasta:
- Return steak to the pan and simmer 3–5 minutes until cooked through and sauce thickens slightly.
- Toss in cooked pasta shells until coated in creamy sauce.
- Serve:
- Plate hot, garnish with fresh parsley, and enjoy!
Flavor & Texture:
- Savory and rich: Tender steak with a creamy, paprika-spiced sauce
- Pasta absorbs sauce: Large shells are perfect for soaking up the creaminess
- Mild warmth: Sweet or smoked paprika gives aromatic depth without overpowering
If you like, I can also give a faster, weeknight-friendly version that uses minimal cleanup but keeps the creamy paprika flavor intact.
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