A luscious dish where tender steak bites meet large pasta shells, all bathed in a velvety paprika-infused cream sauce—warm, indulgent and perfect for a cozy dinner.
Why You’ll Love This Recipe
This recipe brings together hearty and comforting elements: juicy steak, big pasta shells that cradle the sauce, and a rich, smoky cream that ties it all together. It’s easy enough for a mid-week treat yet impressive enough for a special evening. The smoked paprika gives it a distinctive flavour twist you don’t see every day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (about 450 g) sirloin or rib-eye steak, cut into bite-sized pieces
10 oz (about 280 g) large pasta shells
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
1 tbsp butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Season the steak pieces generously with salt and black pepper (and optionally a pinch more paprika for extra flavour).
Heat the olive oil in a skillet over medium‐high heat. Sear the steak pieces for about 2–3 minutes per side, until browned on the outside but still tender inside. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium, add the butter and the minced garlic; sauté until fragrant (about 30 seconds to 1 minute).
Add the smoked paprika, stir it in and cook for about 30 seconds to release its aroma.
Pour in the beef broth and heavy cream. Bring to a gentle simmer and let the mixture thicken slightly (about 3–4 minutes).
Stir in the grated Parmesan cheese until melted and smooth, forming a creamy sauce.
Add the cooked pasta shells and the steak back into the skillet. Toss gently until everything is well-coated with the sauce and heated through.
Taste and adjust seasoning (salt / pepper) as needed. Garnish with chopped fresh parsley (and optionally a light sprinkle of paprika) before serving.
Servings and timing
This recipe will serve about 4 people.
Prep time: approximately 10 minutes
Cook time: approximately 20 minutes
Total time: roughly 30 minutes
Variations
Replace the steak with thinly sliced chicken breast or turkey for a lighter version.
Swap the heavy cream for a mixture of half cream and half Greek yoghurt to lighten it up (add the yoghurt at the very end off heat to avoid curdling).
Add vegetables like sautéed mushrooms, spinach or roasted red peppers for extra colour, texture and nutrients.
For more heat, include a pinch of cayenne pepper or a dash of hot sauce when adding the cream.
If you prefer a vegetarian version, skip the steak and use roasted chickpeas or sautéed halloumi/firm tofu instead; adjust seasoning accordingly.
Storage/Reheating
To store: Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat: Warm gently in a skillet over low-medium heat, stirring and adding a splash of cream or broth if the sauce has thickened too much. Alternatively, microwave in short increments, stirring between to ensure even heating.
Tip: When reheating pasta with cream sauce, adding a little extra liquid helps maintain a silky texture rather than drying out.
FAQs
What type of steak works best for this dish?
Any tender cut that cooks quickly, such as sirloin or rib-eye, works well. The goal is to get a nice sear while keeping the inside juicy.
Can I use a different pasta shape instead of large shells?
Yes — while large pasta shells are great for holding the sauce, you can use penne, rigatoni or even farfalle. Just ensure you adjust cooking time as needed and note the different texture.
How can I make the sauce thicker or thinner?
For a thicker sauce, let the cream and broth mixture simmer a little longer before adding the cheese. For a thinner sauce, add extra broth or cream just before serving.
Is it okay to cook the steak less than well done?
Yes — for best flavour and texture you can cook the steak to medium or medium-rare (depending on your preference) before removing it, as it will finish warming when mixed with the pasta and sauce.
Can I prepare this recipe ahead of time?
You can prepare the steak and sauce ahead, then assemble just before serving the pasta to keep the textures fresh. Reheating is fine though the steak may lose some of its just-seared crispness.
What side dishes pair well with this?
Green salads (e.g., mixed greens with lemon vinaigrette), steamed or roasted vegetables and crusty bread to mop up the sauce are all good choices.
Is this dish freezer-friendly?
It can be frozen, though cream-based sauces may change texture slightly upon thawing. If freezing, portion into freezer-safe containers, allow to cool completely, then freeze. Thaw overnight in the fridge before reheating gently.
Can I reduce the amount of cream to make it lighter?
Yes — you can reduce the heavy cream to ¾ cup and add an equal amount of low-fat milk or vegetable broth. Just be aware the sauce will be a bit less rich and may need slight seasoning adjustment.
What if I don’t have smoked paprika?
You can substitute with regular paprika or a smaller amount of smoked paprika plus a pinch of chili powder or cumin to mimic the smoky depth.
How do I avoid the pasta shells becoming soggy?
Cook the pasta to al dente (just slightly firm) before draining; it will finish cooking when mixed with the sauce. Also, don’t over-simmer once everything is combined — serve promptly to maintain texture.
Conclusion
This creamy paprika steak shells dish combines comfort, flavour and elegance in one convenient skillet-friendly meal. With tender steak, pasta shells that cradle a rich cream sauce infused with smoky paprika, and flexible options for variation and leftovers — it’s a solid choice for both weeknight dinners and relaxed entertaining. Enjoy!
Creamy Paprika Steak Shells is a comforting pasta dish featuring tender steak bites and large pasta shells tossed in a smoky paprika cream sauce. It’s quick to make, rich in flavor, and perfect for a cozy dinner or an elevated midweek meal.
Ingredients
1 lb (450 g) sirloin or rib-eye steak, cut into bite-sized pieces
10 oz (280 g) large pasta shells
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
1 tbsp butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta shells according to package instructions until al dente. Drain and set aside.
Season steak pieces with salt, pepper, and a pinch of paprika if desired.
Heat olive oil in a skillet over medium-high heat. Sear steak pieces for 2–3 minutes per side until browned but tender. Remove and set aside.
Lower heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds to 1 minute until fragrant.
Stir in smoked paprika and cook for 30 seconds.
Add beef broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth.
Add cooked pasta shells and steak back into the skillet. Toss to coat and heat through.
Adjust seasoning to taste. Garnish with chopped parsley and serve.
Notes
Cook pasta just to al dente to prevent it from becoming mushy when tossed in the sauce.
Use smoked paprika for best flavor, or mix regular paprika with a pinch of cumin if needed.
For extra richness, add a tablespoon of cream cheese or a splash of white wine to the sauce.
This dish is best served fresh but can be stored for leftovers.
