Creamy Paprika Steak Shells Recipe

When you’re craving pure comfort, Creamy Paprika Steak Shells deliver big flavor with a minimum of fuss. Picture meltingly tender steak morsels nestled in a luscious smoky paprika cream sauce, all tangled with chewy shell pasta. This recipe is a perfect blend of old-school indulgence and modern weeknight ease, so dinner feels both special and surprisingly simple. Every bite is bold and silky, making it a go-to dish whenever you need something both satisfying and a little bit luxurious.

Ingredients You’ll Need

These ingredients are as straightforward as they are essential. Every component plays a starring role, whether it’s building the rich creaminess, bringing vibrant color, or punching up the flavor for the ultimate Creamy Paprika Steak Shells experience.

• Shell pasta: These little shells catch every drop of sauce, making each bite extra creamy and comforting.
• Steak (sirloin or ribeye), cut into bite-sized pieces: Choose a tender cut to ensure your steak stays juicy and soaks up all those flavors.
• Salt & black pepper: The non-negotiable basics – they bring out the depth in both the beef and the sauce.
• Olive oil: A splash of good olive oil gives the steak a beautiful sear and rich undertone.
• Butter: Butter adds decadence and a touch of sweetness to the base of your sauce.
• Garlic, minced: Garlic’s mellow bite infuses the sauce with irresistible aroma and warmth.
• Smoked paprika: The smoky notes are key here – paprika delivers both bold flavor and that signature sunset color.
• Heavy cream: It’s what gives the sauce its silky, dreamy texture and makes every forkful taste special.
• Beef broth: A splash amplifies the savory flavor and brings the sauce together without overpowering the creaminess.
• Grated Parmesan cheese: Just the right amount of nutty, salty richness to finish the sauce.
• Chopped fresh parsley: Bright, fresh, and vibrant – the final touch for a pop of color and herby freshness.

How to Make Creamy Paprika Steak Shells

Step 1: Boil the Pasta

Start by bringing a big pot of salted water to a rolling boil. Drop in your shell pasta and let it cook until just al dente according to the package directions. Shells are ideal for this recipe since their shape cradles the creamy sauce perfectly. Once done, drain the pasta and set it aside, remembering to save a splash of that pasta water in case you want to adjust your sauce’s consistency later.

Step 2: Season the Steak

While your pasta cooks, grab your steak pieces and season them generously with salt, black pepper, and that all-important smoked paprika. This quick seasoning not only infuses the steak with flavor but also helps create a gorgeous (and fragrant) crust when seared.

Step 3: Sear the Steak

Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned steak bites in a single layer and cook them without moving for 2–3 minutes per side. This gives a beautiful brown crust and juicy interior. Don’t overcrowd the pan—work in batches if needed—so each piece has room to caramelize. Transfer the steak to a plate and set aside, keeping those tasty bits in the pan for the next step.

Step 4: Build the Creamy Sauce

Reduce the heat to medium and add the butter to your skillet. As soon as it melts, stir in the minced garlic and let it sizzle for about a minute, just until it’s fragrant. Then pour in the heavy cream and beef broth, whisking to capture every flavorful bit stuck to the pan. Let this mixture simmer for 3–4 minutes, just enough to start thickening up and smelling irresistible.

Step 5: Stir in Parmesan

Sprinkle in the grated Parmesan cheese and continue stirring until the cheese has melted smoothly into the sauce. You’re looking for a sauce that’s velvety without being too thick, lush with the cream, and humming with the subtle smoke of paprika. If needed, add a touch of your reserved pasta water to loosen it just right.

Step 6: Combine Everything

Add your cooked shells and the seared steak pieces back into the skillet. Use a gentle touch to toss and fold everything together, ensuring every noodle and bite of steak gets coated in the creamy paprika bath. Let it warm through for a minute or two—then you’re ready for the finishing touches.

How to Serve Creamy Paprika Steak Shells

Garnishes

A generous sprinkle of chopped fresh parsley over your Creamy Paprika Steak Shells instantly brightens the plate and balances the hearty flavors. For an extra touch of luxury, grate a little more Parmesan on top or add a twist of cracked black pepper for depth.

Side Dishes

Serve these creamy shells with a simple green salad—peppery arugula, baby spinach, or mixed greens tossed in a lemony vinaigrette work beautifully. Steamed broccoli or roasted asparagus are fresh and vibrant choices to round out the meal. And don’t forget warm garlic bread to sop up every drop of that dreamy sauce!

Creative Ways to Present

Give Creamy Paprika Steak Shells a restaurant-worthy touch by piling them into individual serving bowls or cast iron skillets. Or, scoop the pasta into baked parmesan cheese cups for an elegant appetizer. If you want to get playful, finish each portion with a drizzle of chili oil or a dollop of garlic-herb ricotta to amp up the flavors even more.

Make Ahead and Storage

Storing Leftovers

Cool any remaining Creamy Paprika Steak Shells to room temperature, then transfer them to an airtight container. They’ll keep happily in your fridge for up to three days—simply warm them when you need a quick, ultra-comforting lunch or dinner fix.

Freezing

This dish actually freezes quite well! Place cooled portions in freezer-safe containers or bags. The sauce may separate slightly upon thawing, but a good stir and gentle reheat will bring everything back together. Enjoy within two months for the best texture and flavor.

Reheating

To reheat, place your Creamy Paprika Steak Shells in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Stir gently and heat just until steaming; this keeps the steak tender and the sauce creamy without drying things out. The microwave works in a pinch—use short intervals and stir frequently.

FAQs

Can I use a different cut of steak for Creamy Paprika Steak Shells?

Absolutely! While sirloin and ribeye are top picks for tenderness and flavor, you can substitute flank steak, strip steak, or even leftover roast beef. Just keep an eye on cooking times to avoid overcooking leaner cuts.

Is there a good substitute for heavy cream?

If you want a lighter version, you can swap in half-and-half or whole milk, though the sauce won’t be quite as rich or thick. For a dairy-free option, unsweetened coconut cream can mimic the sauce’s silky texture.

How spicy is this dish?

The smoked paprika offers more smokiness than heat. If you prefer extra spice, feel free to add a pinch of cayenne or a few red pepper flakes, but as written, this recipe is mild and family-friendly.

Can I use a different type of pasta?

Of course! While shells are wonderful for trapping the sauce, penne, fusilli, or rotini will work just as well. Choose any sturdy shape that can hold up to the creamy paprika steak sauce.

What’s the best way to scale this recipe for a crowd?

Simply double (or triple) all the ingredients, and use a very large skillet or Dutch oven to ensure even cooking. You might want to sear the steak in batches to keep every piece nicely browned and juicy!

Final Thoughts

Whether you’re looking to impress dinner guests or simply want a cozy meal at home, make Creamy Paprika Steak Shells your next kitchen adventure. There’s just something magical about creamy, smoky sauce enveloping perfectly cooked steak and pasta—comfort food doesn’t get much better. Give it a try, and this dish just might find a spot on your favorites list!

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