Creamy Paprika Steak and Shells
This comforting dish marries tender, perfectly seared steak with a rich, velvety paprika-infused cream sauce. Tossed with al dente pasta shells, it's a hearty and satisfying meal that comes together quickly, perfect for a weeknight dinner yet elegant enough for guests. The smoky hint of paprika and savory beef notes create a harmonious flavor profile that will delight your palate.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Combines the richness of tender steak with a comforting, creamy pasta.
- Bursting with savory and slightly smoky paprika flavor.
- Surprisingly quick to prepare, perfect for busy evenings.
- Uses simple, accessible ingredients for a gourmet-tasting meal.
- Highly customizable – adjust spice levels or add vegetables.
Ingredients
- 450 grams (1 lb) sirloin, ribeye, or New York strip steak, cut into bite-sized pieces
- 340 grams (12 oz) medium pasta shells
- 360 milliliters (1 ½ cups) heavy cream
- 240 milliliters (1 cup) beef broth
- 3 cloves garlic, minced
- 15 milliliters (1 tbsp) olive oil
- 5 grams (1 tsp) sweet paprika
- 2.5 grams (½ tsp) garlic powder
- 2.5 grams (½ tsp) onion powder
- 2.5 grams (½ tsp) salt, plus more for pasta water
- 2.5 grams (½ tsp) black pepper
- 30 grams (2 tbsp) unsalted butter
- 2.5 grams (½ tsp) smoked paprika (optional, for deeper flavor)
- 50 grams (½ cup) freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Extra grated Parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the medium pasta shells and cook according to package directions until they are al dente, typically 8-10 minutes. Drain the pasta thoroughly and set aside, reserving a small amount of the pasta cooking water if desired.
- While the pasta cooks, pat the bite-sized steak pieces dry with paper towels to ensure a good sear. In a medium bowl, season the steak pieces generously with 5 grams (1 tsp) sweet paprika, 2.5 grams (½ tsp) garlic powder, 2.5 grams (½ tsp) onion powder, 2.5 grams (½ tsp) salt, and 2.5 grams (½ tsp) black pepper, tossing to coat evenly.
- Heat 15 milliliters (1 tbsp) of olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Add the seasoned steak pieces in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes on each side until a beautiful brown crust forms. Do not overcook; the steak will finish cooking in the sauce. Remove the seared steak from the skillet and set aside on a plate.
- Reduce the heat to medium. In the same skillet, melt 30 grams (2 tbsp) of unsalted butter, scraping up any browned bits from the bottom of the pan. Add the minced garlic and sauté for about 30-60 seconds, or until fragrant but not browned, being careful not to burn it.
- Gradually whisk in 360 milliliters (1 ½ cups) of heavy cream and 240 milliliters (1 cup) of beef broth into the skillet, stirring constantly until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, then add the remaining 2.5 grams (½ tsp) of sweet paprika (and optional smoked paprika if using). Continue to simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency. Remove the skillet from the heat and stir in 50 grams (½ cup) of freshly grated Parmesan cheese until it is fully melted and incorporated, creating a velvety sauce.
- Return the drained, cooked pasta shells to the skillet with the creamy sauce, tossing gently to coat every shell. Carefully fold in the seared steak pieces.
- Place the skillet back over low heat and simmer briefly, just for 1-2 minutes, to warm everything through and allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnished generously with fresh chopped parsley and extra grated Parmesan cheese.
Tools You’ll Need
- Large pot for pasta
- Large, heavy-bottomed skillet or cast iron pan
- Whisk
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- Pat the steak dry before seasoning and searing to achieve a beautiful, even crust. Moisture prevents browning.
- Do not overcrowd the skillet when searing the steak; cook in batches if necessary to maintain high heat and ensure proper browning.
- Always cook pasta to al dente, as it will continue to absorb some sauce and cook slightly when combined, preventing it from becoming mushy.
- Use freshly grated Parmesan cheese for the best flavor and melting consistency in the sauce. Pre-shredded cheese can sometimes contain anti-caking agents that affect the sauce's texture.
- Taste the sauce before adding the pasta and steak, adjusting salt and pepper as needed to perfect the seasoning.
Professional Cooking Secrets
- For an even richer depth of flavor, deglaze the pan after searing the steak with a splash of dry red wine before adding the butter and garlic. Allow it to reduce by half before proceeding.
- To elevate the creaminess and subtle tang, consider adding a tablespoon of cream cheese or mascarpone along with the Parmesan, ensuring a super-silky finish to your sauce.
- For an extra layer of savory umami, stir in a teaspoon of Worcestershire sauce or a pinch of mushroom powder when you add the beef broth.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Variations: Feel free to add sautéed mushrooms, spinach, or bell peppers to the sauce for added vegetables and texture. A pinch of red pepper flakes can introduce a subtle heat.
- Cheese Options: While Parmesan is classic, a blend of Parmesan and Pecorino Romano or even a touch of Gruyère can add interesting nuances to the sauce.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, sirloin, ribeye, or New York strip are recommended for their tenderness and flavor, but you could also use a well-trimmed flank or skirt steak, ensuring it's cut against the grain and seared quickly.
What if my sauce is too thin or too thick?
If the sauce is too thin, simmer it gently for a few extra minutes until it reduces and thickens. If it's too thick, add a small splash of beef broth, reserved pasta water, or milk until it reaches your desired consistency.
Can I make this dish gluten-free?
Absolutely! Simply use your favorite gluten-free pasta shells, ensuring the beef broth you choose is also certified gluten-free. The rest of the ingredients are naturally gluten-free.
Nutrition Facts (Per Serving)
Calories: 650, Protein: 45g, Fat: 40g, Carbs: 38g (approximate per serving based on ingredients).
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free pasta and ensure gluten-free beef broth. To reduce dairy, consider using a dairy-free cream alternative and omitting Parmesan, though the flavor profile will change significantly.
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