Absolutely! Let’s dive into a thorough, unique guide for making Creamy Paprika Steak Shells. I’ll break it down step by step, including tips for best flavor and texture.

Creamy Paprika Steak Shells: A Comforting One-Pot Dinner

If you’re craving a dish that combines tender steak, a luscious creamy sauce, and perfectly cooked pasta, Creamy Paprika Steak Shells are your answer. This hearty, flavorful meal is simple enough for a weeknight dinner yet impressive enough for guests. Here’s how to make it, step by step.

Ingredients

For 4 servings, you’ll need:

• 8 oz large pasta shells (conchiglie)
• 1 lb steak (ribeye, sirloin, or your choice), cut into thin strips or bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• ½ tsp sweet paprika (optional, for extra depth)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 cup heavy cream
• ½ cup beef broth
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta shells and cook according to package instructions until al dente.
3. Drain the pasta and set aside. Drizzle a little olive oil over the shells to prevent sticking.

Tip: Reserving ¼ cup of pasta water can help loosen the sauce later if it gets too thick.

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