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This creamy paprika steak shells recipe transforms an ordinary weeknight into a memorable dinner. Juicy steak nestled among tender pasta shells is draped in a smoky cream sauce that hugs every bite. It is my comfort dish when I want impressively bold flavor with minimal cleanup, and if you crave rich savory meals, this skillet classic delivers every time.
I remember serving this for the first time and my husband was going back for seconds before I even sat down. Now it is a Saturday night staple because everyone lights up when I pull it from the stove.
Ingredients
- Pasta shells: because their shape catches all the luscious sauce while maintaining a little bite look for brands with a firm texture for best results
- Steak: use tender cuts like sirloin or flank for easy slicing and flavor choose ones that are fresh and bright red
- Olive oil: helps brown the meat and adds richness prefer extra virgin for deeper flavor
- Onion: brings sweetness and depth to the sauce choose onions that feel heavy and show no soft spots
- Garlic: fresh cloves give that signature aromatics and depth always go for firm tight cloves
- Smoked paprika: real smoked paprika lends the signature smoky flavor and warmth aim for a Spanish variety for authenticity
- Heavy cream: the key to the sauce’s creamy texture always opt for full fat cream to avoid curdling
- Beef broth: rounds out the savory layers low sodium versions help you manage seasoning
- Parmesan cheese: freshly grated melts best and has a wonderfully nutty taste buy a wedge and grate it yourself for fresh flavor
- Salt and black pepper: to season everything evenly fresh cracked black pepper gives more aroma
- Fresh parsley: adds a pop of green and lightness select parsley with vibrant green leaves and no wilting
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil a large pot of salted water and add the pasta shells. Cook just until al dente so they have a little chew left. Drain and set aside because the shells will finish absorbing the sauce later.
- Sear the Steak:
- While your pasta cooks get the skillet hot with olive oil over medium high. Toss your steak strips with a little salt black pepper and smoked paprika. Arrange them in the skillet in a single layer and let them sit undisturbed for about three to four minutes so they get a deep browned crust then turn and cook just a minute more. Take the steak out and set aside on a plate you want to keep those juices.
- Build the Flavor Base:
- In the same skillet add a bit more oil if needed and scrape in your chopped onion. Cook over medium until translucent and just golden about three minutes stirring often so the sugars develop but do not burn. Mince the garlic and add it in stirring constantly for about thirty seconds to bloom the flavor without letting it brown.
- Make the Cream Sauce:
- Pour the beef broth and heavy cream into the skillet with the onions and garlic then scrape up all the flavorful browned bits from the bottom. Let it warm gently over medium low heat until it starts to simmer but do not let it boil. Sprinkle in the grated parmesan and stir until completely melted and the sauce thickens just enough to cling to the back of your spoon.
- Combine and Finish:
- Return the seared steak with its juices and the cooked pasta shells to the skillet. Gently turn everything to coat each shell in the creamy sauce and heat for a minute or two to let all the flavors meld together.
- Garnish and Serve:
- Sprinkle with freshly chopped parsley just before serving. Bring it straight to the table steaming and enjoy the aroma and flavor at its best.
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I love the way the smoked paprika laces the whole dish with warmth and aroma. Every time I smell it blooming in the oil I am reminded of chilly days in my grandmother’s kitchen and how sharing this meal now feels like a little tradition of its own.
Storage Tips
To keep leftovers fresh refrigerate in an airtight container for up to three days. Add a splash of beef broth or cream when reheating on the stove to bring back the saucy texture. Cream sauces can sometimes separate if frozen but I have revived it by gently warming and stirring well.
Ingredient Substitutions
For a lighter take swap steak for chicken strips or sliced portobello mushroom. Short tube pastas like penne or rigatoni work well if you do not have shells on hand. Chicken broth stands in easily for beef broth just taste and adjust salt before serving.
Serving Suggestions
Pair this dish with a crisp green salad dressed simply and a side of garlic bread for the best balance. My family loves a bit of extra parmesan and a pinch of red pepper flakes sprinkled on top for that final pop of flavor.
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Cultural Context
Creamy beef and pasta combinations have roots in many European comfort foods but the smoky paprika twist is a little nod to Spanish flavor traditions. The one skillet method makes it practical but every forkful feels like something you would find at a cozy bistro.
Every time I make this I am reminded how the best dinners do not need to be fussy they just need good flavors that bring people together.
Recipe FAQs
- → What cut of steak is best for this dish?
Choose tender cuts like sirloin or ribeye, sliced thinly against the grain to ensure juiciness and quick cooking without toughness.
- → Can I use different pasta shapes?
Yes, penne, rigatoni, or fusilli work well since their ridges also hold the creamy sauce nicely.
- → How intense is the smoked paprika flavor?
The smoked paprika offers a deep, smoky profile with mild heat, which can be adjusted by adding more for extra kick.
- → Is it possible to prepare parts of this dish ahead of time?
Components can be made in advance; gently reheat with a splash of broth or cream to restore the sauce’s texture before serving.
- → What side dishes complement this meal?
Fresh green salads, roasted vegetables, or crusty garlic bread pair beautifully with the rich, creamy components.
- → Are there alternatives to steak in this dish?
Sautéed chicken breast or portobello mushrooms are excellent substitutes that work well with the creamy paprika sauce.