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Here’s a detailed and unique article on Creamy Paprika Steak Shells with a complete step-by-step method:

Creamy Paprika Steak Shells: A Comforting Meal in One Pan

If you’re craving a meal that combines tender steak, pasta, and a luscious creamy sauce, Creamy Paprika Steak Shells is the perfect choice. This dish brings together the smoky warmth of paprika with a rich cream sauce, enveloping perfectly cooked pasta shells for a dish that feels indulgent but is surprisingly easy to prepare. Here’s a detailed guide to making this flavorful comfort food.

Ingredients

For this recipe, you’ll need the following ingredients:

Steak and Seasoning:

400g (14 oz) steak (sirloin, ribeye, or your preferred cut)
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper to taste

Pasta:

250g (9 oz) large pasta shells
1 teaspoon salt (for pasta water)
Water for boiling

Creamy Paprika Sauce:

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup (240ml) heavy cream
½ cup (120ml) beef or chicken broth
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for a slight kick)
Salt and pepper to taste
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Method

Step 1: Prepare the Pasta

Fill a large pot with water, add 1 teaspoon of salt, and bring to a boil.
Add the pasta shells and cook according to package instructions until al dente.
Drain and set aside, reserving a small cup of pasta water in case the sauce needs thinning later.

Step 2: Cook the Steak

Cut the steak into bite-sized strips or cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Season the steak pieces with salt, black pepper, smoked paprika, and garlic powder.
Sear the steak in the hot skillet for 2–3 minutes on each side until browned but slightly pink inside. Avoid overcooking.
Remove the steak from the skillet and set aside.