Creamy Paprika Steak Shells

Creamy Paprika Steak Shells is that kind of comfort meal that sweeps in and steals every show on busy weeknights or when you crave something decadent and easy. Shell pasta holds onto every drop of silky sauce while golden seared steak soaks up smoked paprika’s warmth – I promise, it is dinner magic in a single skillet.

My kids beg for this every Friday night and it is one of those rare meals where everyone at the table is blissfully happy

Ingredients

• Shell pasta: which holds the creamy sauce really well look for shapes with deep pockets and avoid tiny shells if you can
• Sirloin or ribeye steak: for juicy flavor pick a steak with good marbling and ask your butcher to help with trimming if unsure
• Smoked paprika: the real gamechanger for earthy depth seek out Spanish smoked paprika for the most flavor
• Olive oil: just enough for a golden steak crust choose extra virgin for taste
• Butter: to add lush richness to the sauce always use real butter not margarine
• Fresh garlic or garlic powder: for a punch of aroma pick plump cloves or your favorite powdered
• Heavy cream: to create that decadent texture buy full fat for the creamiest results
• Beef broth: building savory backbone choose low sodium so you control the saltiness
• Parmesan cheese: for creamy finish buy a block and grate it yourself for best melt and taste
• Fresh parsley: brightens the plate and adds a happy green note pick flat leaf for deeper flavor

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a full rolling boil The water should taste like the ocean Drop in the shell pasta and stir let it cook as you continue with the steak steps

Prepare the Steak:

Slice steak into bite sized chunks about an inch each Pat pieces dry thoroughly with paper towels Season them liberally all over with salt black pepper and smoked paprika Toss together so every piece is evenly coated Set aside while your skillet heats up

Cook the Pasta:

Once the pasta is al dente scoop out a cup of pasta water and reserve Drain the pasta but do not rinse The starch left on the shells helps the sauce cling

Sear the Steak:

Heat olive oil in a large skillet over medium high until the oil shimmers Arrange steak pieces in a single uncrowded layer Let them cook undisturbed for a few minutes to form a deep brown crust Flip and repeat until every side is browned Remove steak pieces to a plate Be sure to capture any juices

Make the Sauce:

Turn heat to medium and add butter to the now empty skillet Stir in the minced garlic and cook just until fragrant Pour in heavy cream and beef broth steadily while stirring Let the mixture simmer gently for a few minutes until it thickens Whisk occasionally to avoid scorching

Incorporate the Cheese:

Gradually add grated Parmesan stirring constantly to create a smooth creamy sauce If it seems too thick drizzle in reserved pasta water in small amounts Taste and season further if needed

Combine Shells and Steak:

Return drained shells to the skillet and toss gently so every piece is glossy and coated Add back the seared steak with any juices Stir once more and let everything bubble gently over low heat for a minute or two so the flavors marry

Serve with Flair:

Portion the creamy steak shells into warm bowls Garnish generously with chopped parsley and additional Parmesan for a bit of drama Serve immediately while hot and ultra creamy

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Whenever I make this my favorite part is the waft of smoked paprika as soon as it hits the hot steak I will never forget the night my family requested seconds before I even sat down

Storage Tips

If you have leftovers allow the dish to cool slightly before covering tightly in an airtight container This pasta keeps well in the fridge for up to three days When reheating add a splash of milk or broth to loosen the sauce and revive its original creamy consistency Avoid freezing since cream sauces do not thaw well and can turn grainy

Ingredient Substitutions

Any short sturdy pasta works such as penne or rotini For a lighter version substitute half and half for the heavy cream Chicken or even mushrooms can replace steak for more budget friendly or meatless options Regular paprika works in a pinch but the smoky kind truly elevates the dish

Serving Suggestions

This meal shines on its own but try pairing with a crisp green salad or roasted broccoli for a complete plate Warm bread on the side is a must for sopping up all that luscious sauce A sprinkle of chili flakes or pickled red onions can add zip for adults

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Cultural Context

Creamy paprika steak shells draws flavor inspiration from classic Hungarian paprika dishes but lightens them up in a highly American one pan pasta approach Painting steak and pasta with a smoky peppery sauce combines comfort food traditions from multiple cuisines into one feel good skillet

Recipe FAQs

→ Can another cut of beef be used?

Yes, sirloin or ribeye work best, but flank or strip steak are tasty options when sliced thin and cooked quickly.

→ How do I prevent overcooking the steak?

Sear in batches and avoid crowding the pan. Let steak rest briefly; it will finish cooking in the sauce.

→ Is there a substitute for heavy cream?

Full-fat coconut milk, evaporated milk, or half and half can create a creamy sauce if heavy cream isn’t available.

→ What’s the best way to reheat leftovers?

Gently warm on the stove with a splash of broth or cream, stirring frequently to maintain a smooth texture.

→ Can I use another type of pasta?

Short shapes like rigatoni, penne, or orecchiette also capture the sauce well and make a delicious substitute for shells.

→ How do I make it spicier?

Add a pinch of crushed red pepper or extra smoked paprika while seasoning the steak for a bolder kick.