Creamy Paprika Steak and Shells Pasta
A rich and comforting dish featuring tender steak and shell pasta in a creamy paprika sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-sized pieces Choose a quality cut like ribeye or sirloin.
- 8 oz shell pasta Cook according to package instructions.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 2 tablespoons paprika Smoky paprika adds depth to the sauce.
- 2 cloves garlic, minced Enhances the flavor of the sauce.
- 1 medium onion, diced Sweet onion works well in this recipe.
- to taste salt and pepper Adjust according to preference.
- to taste olive oil For cooking.
- optional fresh parsley for garnish Adds a pop of color.
Instructions
Preparation
- Cook the shell pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium-high heat and add the bite-sized steak pieces. Season with salt and pepper. Cook until browned, about 4–5 minutes for medium-rare, then remove and set aside.
- In the same skillet, add more olive oil if needed, then add the diced onion and minced garlic. Sauté until fragrant and the onion softens, about 3–4 minutes.
- Stir in the paprika and cook for about 30 seconds. Slowly pour in the heavy cream while stirring until it comes to a gentle simmer and slightly thickens, about 2–3 minutes.
- Return the cooked steak to the skillet, mixing well to coat the steak in the sauce.
- Add the drained shell pasta to the skillet and toss everything together until the pasta is coated in the creamy sauce.
- Garnish with fresh parsley if desired and serve warm.
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Notes
For a vegetarian version, substitute the steak with firm tofu or mushrooms. If desired, add cayenne pepper for heat or fresh herbs for extra flavor. Leftovers can be stored in the refrigerator for up to three days and reheated gently.