Description

Creamy Paprika Steak Shells are a rich and smoky comfort meal featuring tender seared steak and al dente pasta shells enveloped in a luscious smoked paprika cream sauce. This hearty dish combines bold flavors of smoked paprika and Parmesan with a creamy, flavorful sauce that’s perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Scale

Steak and Pasta

1 lb Steak (sirloin, flank, or ribeye)
8 oz Medium Shell Pasta (Substitutes: cavatappi, rotini, or penne can be used)

Sauce and Seasonings

2 tbsp Olive Oil (for sautéing and flavor; use oil with high smoke point)
1 tbsp Butter (adds richness to the sauce; use additional olive oil if dairy-free)
1 small Onion, diced (provides aromatic depth)
3 cloves Garlic, minced (enhances flavor profile)
1.5 tsp Smoked Paprika (delivers bold, earthy flavor; key to the sauce)
1 cup Heavy Cream (creates creamy texture of the sauce; cream cheese can be used for added flavor)
0.5 cup Beef Broth or White Wine (de-glazes the pan and adds umami)
0.5 cup Grated Parmesan (provides salinity and richness)
Salt & Black Pepper (essential for seasoning to taste)
Optional Herbs (fresh parsley or thyme for garnish and freshness)

Instructions

Cook the pasta: Boil a pot of salted water and cook the medium shell pasta until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining. Set the cooked pasta aside.
Sear the steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the sliced steak for 2-3 minutes on each side until nicely browned. Remove the steak from the skillet and set aside.
Sauté aromatics: In the same skillet, reduce the heat to medium-low and add butter, diced onion, and minced garlic. Sauté for 3-4 minutes until the onion is soft and fragrant.
Add smoked paprika and deglaze: Stir in the smoked paprika to coat the aromatics, then pour in beef broth or white wine to deglaze the pan, scraping up any browned bits to add flavor.
Make the creamy sauce: Add heavy cream and grated Parmesan, stirring until the sauce is well combined and smooth. Let it simmer gently for a few minutes to thicken.
Combine pasta and steak with sauce: Toss the cooked pasta and seared steak back into the skillet with the sauce, making sure everything is well coated. If the sauce is too thick, add reserved pasta water gradually to adjust consistency.
Season and garnish: Season with salt and black pepper to taste. Garnish with fresh herbs like parsley or thyme if desired. Serve hot and enjoy this smoky, creamy comfort dish!

Notes

You can substitute the steak with chicken or a plant-based protein for variation.
If dairy-free, skip the butter and Parmesan or use vegan alternatives.
To intensify the smoky flavor, add a pinch of cayenne or smoked salt.
Reserve pasta water is useful to thin out the sauce without diluting flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: creamy paprika steak shells, smoked paprika pasta, creamy steak pasta, comfort food, easy dinner recipe