Creamy Paprika Steak Shells

Step 3: Make the Creamy Paprika Sauce

1. In the same skillet, melt 2 tablespoons of butter over medium heat.
2. Add the finely chopped onion and sauté for 3–4 minutes until translucent.
3. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Sprinkle in 1 tablespoon of flour and stir constantly for 1 minute to create a roux.
5. Gradually pour in 1 cup of heavy cream and ½ cup of broth, whisking to avoid lumps.
6. Stir in 1 teaspoon smoked paprika, cayenne pepper (if using), and season with salt and black pepper.
7. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
8. Stir in ½ cup of grated Parmesan cheese until melted and smooth.

Step 4: Combine Steak, Pasta, and Sauce

1. Add the cooked steak back into the sauce and stir to coat evenly.
2. Gently fold in the cooked pasta shells, making sure each shell is smothered in the creamy paprika sauce.
3. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.

Step 5: Serve and Garnish

1. Transfer the creamy steak shells to serving plates or a large serving bowl.
2. Sprinkle with freshly chopped parsley for color and freshness.
3. Serve hot, ideally with a side of garlic bread or a simple green salad.

Tips for Perfection

• Steak choice: Choose a tender cut like ribeye or sirloin for the best texture.
• Creaminess: Use heavy cream for a rich sauce; half-and-half can work but will be less luxurious.
• Paprika: Smoked paprika enhances the flavor depth; sweet paprika works too but gives a milder taste.
• Make it ahead: You can cook the pasta and steak ahead of time, then quickly reheat and combine with the sauce for a fast dinner.

Final Thoughts

Creamy Paprika Steak Shells are an elegant yet comforting dish that’s perfect for weeknight dinners or special occasions. The creamy, smoky paprika sauce clings to tender pasta shells and juicy steak bites, creating a harmony of flavors in every forkful. This recipe is versatile, easy to follow, and guaranteed to be a crowd-pleaser.

If you want, I can also make a shortcut one-pan version of this recipe that saves time without compromising flavor. It’s perfect for busy evenings.

Do you want me to do that?