🍝 Creamy Paprika Steak Shells
🕒 Prep Time: 15 min | Cook Time: 25 min
Serves: 4
🍴 Ingredients:
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12 oz medium pasta shells
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1 lb steak, thinly sliced (sirloin, flank, or ribeye work well)
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2 tbsp olive oil or butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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2 tsp smoked paprika (or sweet paprika if preferred)
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½ tsp crushed red pepper flakes (optional, for a little heat)
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½ cup beef broth
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1 cup heavy cream
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½ cup sour cream (adds tangy richness — optional but recommended)
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¾ cup grated Parmesan cheese
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Salt & black pepper, to taste
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Fresh parsley or chives, for garnish
🔪 Instructions:
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook pasta shells until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Sear the Steak:
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While pasta cooks, heat 1 tbsp oil or butter in a large skillet over medium-high heat.
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Season steak slices with salt and pepper.
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Sear steak in batches (1–2 minutes per side) until browned and just cooked through. Set aside.
3. Sauté Aromatics:
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In the same skillet, lower heat to medium. Add another 1 tbsp oil/butter if needed.
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Sauté onions for 2–3 minutes until soft, then add garlic and cook another 30 seconds.
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Stir in paprika and red pepper flakes to bloom the spices.
4. Make the Sauce:
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Add beef broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
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Pour in heavy cream and sour cream. Stir until smooth.
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Add Parmesan cheese and simmer until thickened slightly (about 3–5 minutes).
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Taste and adjust seasoning with salt and pepper.
5. Combine Everything:
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Return steak and any juices to the pan. Add cooked pasta shells.
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Stir everything together, adding a splash of reserved pasta water if sauce needs loosening.
6. Serve:
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Spoon into bowls and top with fresh parsley, extra Parmesan, or a pinch of paprika.
🔄 Variations & Tips:
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Meat Swap: Use ground beef, pork, or chicken for a more budget-friendly twist.
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No Sour Cream? Just use more cream or add a touch of cream cheese.
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Make it smoky: Add a splash of Worcestershire or a pinch of chipotle powder.
Would you like a one-pot version, a spicy upgrade, or a dairy-free twist of this recipe?
