Here’s a detailed and delicious recipe for Creamy Paprika Steak Shells, a comforting and flavorful pasta dish:
🥘 Creamy Paprika Steak Shells
Ingredients (Serves 4)
- 8 oz pasta shells
- 12 oz steak (sirloin or ribeye), thinly sliced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 tsp smoked paprika (adjust to taste)
- ½ tsp sweet paprika
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta
- Boil pasta shells in salted water until al dente. Drain and set aside.
- Cook the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Season steak slices with salt, pepper, and paprika.
- Sear the steak for 2–3 minutes per side (medium-rare) and remove from pan.
- Sauté Veggies
- In the same skillet, add onions and bell pepper. Cook 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Make Creamy Sauce
- Reduce heat to medium and stir in heavy cream.
- Sprinkle in Parmesan cheese and stir until smooth.
- Adjust seasoning with salt, pepper, and extra paprika if desired.
- Combine
- Add cooked pasta shells and seared steak to the skillet.
- Toss everything until the pasta is coated in creamy sauce and steak is warmed through.
- Serve
- Garnish with fresh parsley and extra Parmesan.
- Serve immediately with a side salad or garlic bread.
Tips
- Veggie variations: Add mushrooms, zucchini, or spinach for more color and flavor.
- Cheese swap: Gruyère or Fontina can give a richer flavor.
- Make it lighter: Use half-and-half instead of heavy cream.
💡 Bottom Line:
This recipe combines tender steak, smoky paprika, and creamy sauce for a cozy, restaurant-style pasta that’s quick enough for weeknights but fancy enough for guests.
If you want, I can also make a “one-pan version” that saves cleanup and keeps the steak extra juicy. Do you want me to do that?
