Creamy Paprika Steak Shells (Printable Recipe)
Seared steak and pasta shells in a smoky, creamy paprika sauce. Quick, rich, and comforting in one skillet.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 ounces pasta shells
02 -
1 pound sirloin or flank steak, sliced thin
03 -
2 tablespoons extra virgin olive oil
04 -
1 small onion, finely chopped
05 -
3 cloves garlic, minced
06 -
2 teaspoons smoked paprika
07 -
1 cup heavy cream
08 -
3/4 cup low sodium beef broth
09 -
1/2 cup grated Parmesan cheese
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil and cook pasta shells until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium high. Season steak with salt, black pepper, and smoked paprika. Cook undisturbed for 3 to 4 minutes, flip, cook 1 more minute, then remove from skillet.
03 -
In the same skillet, add oil if needed and sauté onion over medium heat for 3 minutes. Add garlic and cook for 30 seconds until fragrant.
04 -
Add beef broth and heavy cream to the skillet. Scrape up browned bits and bring to a gentle simmer. Stir in Parmesan until smooth and slightly thickened.
05 -
Return steak and any juices to the skillet. Add cooked pasta shells and toss gently to coat evenly. Let heat for 2 minutes.
06 -
Sprinkle with chopped parsley and serve hot immediately for best flavor and texture.
# Extra Tips:
01 -
Let sauce gently simmer and do not boil to maintain creamy texture.
02 -
Slice steak against the grain to ensure tenderness.
03 -
Add a splash of broth or cream when reheating to restore sauce consistency.