If you’re craving a comforting meal that’s both hearty and delicious, Creamy Paprika Steak Shells is the perfect choice. This recipe combines tender steak pieces with creamy pasta in a rich, flavorful sauce. Whether you’re cooking for family or friends, this dish is sure to impress everyone at the table!
Why Make This Recipe
Creamy Paprika Steak Shells is a fantastic recipe for several reasons. First, it’s quick to prepare, making it ideal for busy weeknights. Second, the combination of steak and pasta offers a satisfying meal that keeps you full and happy. Lastly, the creamy sauce infused with smoked paprika provides a burst of flavor that elevates the dish. You’ll want to make it time and again!
How to Make Creamy Paprika Steak Shells
Ingredients:
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1.5 teaspoons smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Directions:
- Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside.
- Season the steak pieces with salt, black pepper, and smoked paprika, making sure to coat them evenly.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and sear them for 2–3 minutes per side until they are deeply browned but still tender. Remove the steak from the skillet and set it aside.
- Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
- Pour in the heavy cream and beef broth, stirring to combine. Scrape up any browned bits from the steak as you mix. Let this simmer gently for 3–4 minutes until the sauce thickens slightly.
- Stir in grated Parmesan cheese until it melts and the sauce becomes creamy and smooth.
- Add the cooked pasta shell and steak pieces back into the skillet. Gently toss everything together until they are evenly coated in the sauce.
- Remove from heat, sprinkle with chopped parsley, and serve hot for maximum comfort!
How to Serve Creamy Paprika Steak Shells
Serve Creamy Paprika Steak Shells hot, straight from the skillet! You can enjoy it on its own or pair it with a fresh green salad. A warm piece of garlic bread on the side would also complement this dish beautifully.
How to Store Creamy Paprika Steak Shells
If you have leftovers, store Creamy Paprika Steak Shells in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. When reheating, add a splash of beef broth or cream to restore its creaminess.
Tips to Make Creamy Paprika Steak Shells
- For extra flavor, let the steak marinate in garlic and smoked paprika for about 30 minutes before cooking.
- Be mindful of the cooking time for the steak; overcooking can make it tough.
- You can substitute the heavy cream with half-and-half if you want a lighter sauce.
Variation
Try adding vegetables such as spinach or bell peppers to the dish for added nutrition and flavor. You can also switch out the steak for chicken or shrimp if you prefer a different protein.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like. Just adjust the cooking time according to the package directions.
2. What can I substitute for smoked paprika?
If you don’t have smoked paprika, regular paprika or cayenne pepper can be used, but the flavor will be slightly different.
3. Is this recipe good for meal prep?
Absolutely! Creamy Paprika Steak Shells store well and can be made ahead of time for a quick and easy meal during the week.
Enjoy making Creamy Paprika Steak Shells and delight in every scrumptious bite!
Creamy Paprika Steak Shells
Ingredients
Main ingredients
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1.5 teaspoons smoked paprika
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Preparation
- Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside.
- Season the steak pieces with salt, black pepper, and smoked paprika, making sure to coat them evenly.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and sear them for 2-3 minutes per side until they are deeply browned but still tender. Remove the steak from the skillet and set it aside.
- Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
- Pour in the heavy cream and beef broth, stirring to combine. Scrape up any browned bits from the steak as you mix. Let this simmer gently for 3-4 minutes until the sauce thickens slightly.
- Stir in grated Parmesan cheese until it melts and the sauce becomes creamy and smooth.
- Add the cooked pasta shell and steak pieces back into the skillet. Gently toss everything together until they are evenly coated in the sauce.
- Remove from heat, sprinkle with chopped parsley, and serve hot for maximum comfort!
