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Creamy Paprika Steak Shells: A Rich and Comforting Pasta Dinner

When hearty steak meets tender pasta shells in a velvety paprika-infused cream sauce, the result is a meal that feels both luxurious and comforting. Creamy Paprika Steak Shells combine the bold, savory flavor of seared beef with the smoky warmth of paprika and the silky texture of a rich cream sauce. This dish is perfect for family dinners, special occasions, or whenever you’re craving a restaurant-quality meal made right in your own kitchen.

The beauty of this recipe lies in its balance of flavors. The steak provides a robust, meaty foundation, while paprika adds depth and a subtle smokiness. Large pasta shells capture the creamy sauce in every bite, ensuring a satisfying combination of textures and tastes.

Ingredients

For the Steak

1 pound (450 g) sirloin or ribeye steak, sliced into thin strips
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Pasta

12 ounces (340 g) medium pasta shells
Water for boiling
1 tablespoon salt

For the Creamy Paprika Sauce

2 tablespoons butter
1 small onion, finely diced
3 cloves garlic, minced
2 teaspoons sweet paprika
½ teaspoon smoked paprika
1 tablespoon all-purpose flour
1½ cups heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley for garnish

Step 1: Prepare the Steak

Begin by patting the steak strips dry with paper towels. Removing excess moisture helps create a beautiful sear. Place the steak in a bowl and season with salt, pepper, and garlic powder. Toss until the meat is evenly coated.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak strips in a single layer. Avoid overcrowding the pan, as this can cause the meat to steam rather than brown.

Cook for 2–3 minutes per side until the steak develops a golden-brown crust. Remove the steak from the skillet and set it aside. The meat will finish cooking later when combined with the sauce.

Step 2: Cook the Pasta Shells

Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to the package instructions until al dente. The shells should be tender but still have a slight bite.

Reserve about half a cup of the pasta cooking water before draining. This starchy liquid can help adjust the consistency of the sauce later if needed. Drain the pasta and set aside.