Creamy paprika steak shells served in a bowl with herbs and spices

Creamy Paprika Steak Shells

introduction

Creamy Paprika Steak Shells is a satisfying dish that combines the rich flavors of seared steak with a creamy and slightly smoky sauce. The shell pasta holds all the goodness, making each bite a delightful experience. This recipe is perfect for a cozy dinner or a special occasion, and it’s sure to impress anyone you serve it to.

why make this recipe

This recipe is a wonderful way to elevate a simple pasta dish. The combination of tender steak, creamy sauce, and tasty smoked paprika brings a unique flavor profile that you will love. Plus, it’s easy to make and doesn’t require complicated techniques. Whether for a family meal or a dinner party, Creamy Paprika Steak Shells will be a hit!

how to make Creamy Paprika Steak Shells

Ingredients :

  • 12 oz shell pasta (The perfect little cups to hold all that delicious sauce!)
  • 1 lb steak (sirloin or ribeye), cut into bite-sized pieces (Choose your favorite cut for the best flavor.)
  • Salt and black pepper to taste (The essentials for bringing out all the goodness.)
  • 1 tbsp olive oil (For searing that beautiful steak to perfection.)
  • 1 tbsp butter (Adds a touch of richness to our savory sauce base.)
  • 3 cloves garlic, minced (Because what’s a creamy pasta without garlic?)
  • 1.5 tsp smoked paprika (This is where the magic happens – that warm, smoky depth!)
  • 1 cup heavy cream (The secret to that lusciously creamy sauce.)
  • 0.5 cup beef broth (Helps to thin the sauce and adds extra savory notes.)
  • 0.5 cup grated Parmesan cheese (For that irresistible cheesy finish.)
  • Chopped fresh parsley (for garnish) (Adds a pop of color and freshness!)

Directions :

  1. First things first, get your shell pasta cooking in some generously salted boiling water. Follow the package directions to get that perfect al dente bite. Once it’s done, drain it well and set it aside. Don’t rinse it – that pasta water starch helps the sauce cling beautifully.

  2. While the pasta is doing its thing, let’s talk steak. Pat your steak pieces dry, then season them generously with salt, black pepper, and that wonderful smoked paprika. This is crucial for infusing flavor right from the start!

  3. Heat the olive oil in a large skillet or frying pan over medium-high heat. Once it’s shimmering, carefully add your seasoned steak pieces. You want to sear them for about 2–3 minutes per side. We’re looking for a beautiful golden-brown crust. Don’t overcrowd the pan; sear in batches if needed. Once seared, remove the steak from the skillet and set it aside. It’ll finish cooking in the sauce later.

  4. Lower the heat to medium. Add the butter to the same skillet. Once it’s melted and bubbly, toss in your minced garlic. Sauté for about 1 minute until it’s fragrant. Be careful not to burn it!

  5. Now for the star of the show – the sauce! Pour in the heavy cream and beef broth. Stir everything together, scraping up any tasty browned bits from the bottom of the pan. Let it simmer gently for 3–4 minutes, or until it starts to thicken up just a bit. This is where the magic really starts to happen, creating a luscious base for our pasta.

  6. Stir in the grated Parmesan cheese. Keep stirring until it’s completely melted and the sauce is wonderfully creamy and smooth. Taste it and add more salt and pepper if you think it needs it.

  7. Now, add the cooked shell pasta and the seared steak back into the skillet with the sauce. Gently toss everything together, making sure every single piece of pasta and steak is coated in that glorious creamy paprika sauce.

  8. Give it a final stir, and then it’s time to serve! Garnish with a sprinkle of fresh chopped parsley for a bit of color and freshness. Serve immediately while it’s hot and comforting.

how to serve Creamy Paprika Steak Shells

Serve Creamy Paprika Steak Shells straight from the skillet for a rustic touch. Pair it with a fresh side salad or some garlic bread to complete the meal. A glass of red wine also complements the flavors beautifully, making for a delightful dining experience.

how to store Creamy Paprika Steak Shells

If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and stir gently over low heat until heated through.

tips to make Creamy Paprika Steak Shells

  • For a bit of heat, add a pinch of red pepper flakes to the sauce.
  • Feel free to use chicken or shrimp instead of steak for a different protein option.
  • Make sure not to overcook the steak in the skillet; it will continue cooking in the sauce.

variation

You can mix in some sautéed mushrooms or spinach to add more texture and flavor to this dish. Additionally, using different types of cheese, like gouda or cheddar, can give the sauce a unique twist.

FAQs

  1. Can I use a different type of pasta?
    Yes, you can use any pasta shape you prefer, but shell pasta works well for holding the sauce.

  2. What can I serve with Creamy Paprika Steak Shells?
    This dish pairs well with a fresh salad, garlic bread, or steamed vegetables.

  3. How can I make this dish lighter?
    You can substitute the heavy cream with half-and-half or use a low-fat cream option. Reducing the amount of cheese can also lighten it up.

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