Creamy Paprika Steak Shells are a deeply satisfying pasta dish that brings together juicy pieces of seared steak with tender shell pasta in a velvety, paprika-infused cream sauce. This recipe feels elegant and indulgent while still being easy enough for a weeknight dinner. Every bite delivers a perfect balance of savory steak, creamy sauce, and pasta that holds onto flavor beautifully, making it a meal that’s both comforting and impressive.
The smoky warmth of paprika pairs wonderfully with the richness of cream and the natural juices of the steak, creating a dish that feels hearty without being heavy. Whether you’re cooking for family or serving guests, this pasta dish offers bold flavor with minimal effort.
Ingredients You’ll Need :
For the Pasta and Steak
- 12 ounces shell pasta (medium or large shells)
- 1 pound steak (sirloin, ribeye, or another tender cut), cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2–3 cloves garlic, minced
- 1½ teaspoons paprika (smoked or sweet, based on preference)
For the Creamy Sauce
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
Optional Garnish
- Fresh parsley or chives, finely chopped
These simple ingredients combine to create a dish that’s rich, smoky, and deeply comforting, without requiring complicated steps or specialty items.
How to Make Creamy Paprika Steak Shells :
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, following package instructions. Drain well and set aside.
2. Season and Sear the Steak
Pat the steak pieces dry and season generously with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until nicely browned but still tender. Remove the steak from the skillet and set aside.
3. Build the Flavor Base
Lower the heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30–60 seconds until fragrant, being careful not to burn it.
4. Create the Creamy Sauce
Pour in the heavy cream and beef broth, stirring to loosen any browned bits from the bottom of the pan. Let the mixture simmer gently for a few minutes until slightly thickened. Stir in the Parmesan cheese and continue stirring until the sauce becomes smooth and creamy.
5. Combine Everything
Return the cooked pasta and steak to the skillet. Gently toss until the shells are fully coated in sauce and the steak is warmed through. Taste and adjust seasoning as needed.
6. Serve
Remove from heat and garnish with fresh herbs if desired. Serve immediately while hot and creamy.
Helpful Tips for Best Results
- Choose tender cuts of steak for the juiciest results
- Avoid overcooking the steak to keep it soft and flavorful
- Smoked paprika adds extra depth, while sweet paprika keeps it milder
- Simmer the sauce gently to prevent separation
- Add a splash of broth or cream when reheating leftovers
Serving Ideas
This dish pairs beautifully with:
- A crisp green salad with vinaigrette
- Garlic bread or crusty bread
- Steamed or roasted vegetables like broccoli or asparagus
It’s filling on its own but even better with light sides to balance the richness.
Conclusion :
Creamy Paprika Steak Shells are the ultimate comfort meal — rich, flavorful, and deeply satisfying. Tender bites of steak and perfectly cooked pasta come together in a smooth, paprika-infused cream sauce that feels indulgent without being overwhelming. The balance of smoky spice, creamy texture, and savory meat makes this dish stand out as a comforting yet elevated pasta option.
This recipe is versatile, forgiving, and ideal for both casual dinners and special occasions. With simple ingredients and straightforward steps, it proves that restaurant-quality flavor can be achieved right at home. Once you try it, this creamy steak pasta is sure to become a repeat favorite — the kind of dish you crave when you want something warm, filling, and undeniably delicious.
