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Paprika Steak and Shells

Creamy Paprika Steak and Shells for Cozy Weeknight Dinners

Creamy Paprika Steak and Shells is a comforting dish perfect for weeknight dinners, blending tender steak bites with buttery pasta in a rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb steak (sirloin, ribeye, or NY strip) Substitute with chicken, turkey, or lamb if desired.
  • 1 tbsp olive oil Can use vegetable oil instead.
  • 1 tsp paprika Adjust quantity based on spice preference.
  • ½ tsp garlic powder Fresh minced garlic can also be used.
  • ½ tsp onion powder Omit if using fresh onion.
  • ½ tsp salt Adjust to taste.
  • ½ tsp black pepper Freshly cracked is preferred.
For the Pasta and Sauce
  • 12 oz medium pasta shells Substitute with gluten-free pasta if needed.
  • 2 tbsp butter Can switch to plant-based butter.
  • 3 cloves garlic (minced) Adjust according to taste.
  • 1 ½ cups heavy cream Coconut cream makes a great dairy-free alternative.
  • 1 cup beef broth Vegetable broth can be used for a lighter flavor.
  • 1 tsp paprika And ½ tsp smoked paprika optional.
  • ½ cup grated Parmesan Nutritional yeast can serve as a vegan substitute.
  • Salt and pepper To taste.
Optional Garnish
  • Parsley For garnish.
  • Extra Parmesan For serving.

Equipment

  • large pot
  • Large Skillet
  • Colander

Method
 

Step-by-Step Instructions for Creamy Paprika Steak and Shells
  1. Bring a large pot of salted water to a boil. Cook 12 ounces of medium pasta shells according to package directions until al dente, about 8-10 minutes.
  2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season 1 pound of steak with 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Sear the steak for about 3-4 minutes on each side until browned.
  3. In the same skillet, add 2 tablespoons of butter over medium heat. Once melted, toss in 3 minced garlic cloves and sauté until fragrant, about 1 minute.
  4. Slowly pour in 1 ½ cups of heavy cream and 1 cup of beef broth, stirring continuously. Bring to a gentle simmer.
  5. Stir in 1 teaspoon of paprika and ½ teaspoon of smoked paprika if using. Allow the sauce to thicken, then slice the rested steak and add it to the sauce along with ½ cup of grated Parmesan.
  6. Fold in the drained pasta shells, allowing the mixture to sit together over low heat for a minute.
  7. Garnish with freshly chopped parsley and additional Parmesan before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, portion into freezer-safe containers for up to 2 months.

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