Creamy Paprika Steak Shells (Print Version)
Juicy steak, garlic, and paprika blend in a creamy Parmesan sauce, coating every tender pasta shell for pure comfort.
# Ingredients:
→ The Pasta Foundation
01 -
12 oz shell pasta
→ The Star Steak
02 -
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
03 -
Salt and black pepper, for seasoning
04 -
1½ teaspoons smoked paprika
→ The Cooking Essentials
05 -
1 tablespoon olive oil
06 -
1 tablespoon butter
→ The Amazing Sauce
07 -
3 cloves garlic, minced
08 -
1 cup heavy cream
09 -
½ cup beef broth
10 -
½ cup grated Parmesan cheese
11 -
Fresh parsley, for garnish
# Steps:
01 -
Fill a large pot with salted water. Heat on high and bring to a rolling boil.
02 -
Cut steak into 1-inch bite-sized pieces. Pat dry, season with salt, pepper, and smoked paprika. Toss to coat evenly.
03 -
Add shell pasta to boiling water and cook until al dente. Reserve 1 cup pasta water before draining. Set aside without rinsing.
04 -
Heat olive oil in a large skillet over medium-high heat. Sear seasoned steak pieces in a single layer for 2-3 minutes per side. Remove to a plate to rest.
05 -
In the same skillet, lower heat to medium and melt butter. Add minced garlic, sauté for 1 minute until fragrant. Pour in the heavy cream and beef broth, stirring continuously, and simmer for 3-4 minutes until slightly thickened.
06 -
Gradually add grated Parmesan cheese, stirring constantly until fully melted and the sauce is smooth. If too thick, add reserved pasta water in small amounts. Adjust seasoning as needed.
07 -
Add cooked pasta to the creamy sauce and toss to coat. Return seared steak and accumulated juices to the skillet. Mix everything together and simmer for 1-2 minutes to meld flavors.
08 -
Serve immediately in bowls or family-style. Garnish with fresh parsley and additional Parmesan if desired.