Creamy Paprika Steak Shells: A Rich and Comforting Pasta Dish
If you’re looking for a meal that combines bold flavor, creamy texture, and satisfying heartiness, Creamy Paprika Steak Shells is a perfect choice. This dish blends tender strips of steak with shell pasta coated in a velvety paprika-infused cream sauce. It’s ideal for a cozy dinner yet impressive enough to serve guests.
Ingredients
To make this flavorful dish, you’ll need:
- 250g medium pasta shells
- 300g beef steak (sirloin or ribeye works best)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika (optional but recommended)
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and black pepper (to taste)
- Fresh parsley (for garnish)
Step-by-Step Method
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Prepare the Steak
While the pasta cooks, slice the steak into thin strips against the grain. Season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak strips and sear them quickly—about 2–3 minutes—until browned but still tender. Avoid overcooking. Remove from the pan and set aside.
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