This Creamy Paprika Steak Shells dish blends juicy, paprika-seasoned steak bites with a silky garlic-Parmesan cream sauce, all mixed with tender pasta shells for a cozy, satisfying meal.

Creamy Paprika Steak Shells

Ingredients

Ingredient	Quantity
Shell pasta	12 oz
Steak (sirloin or ribeye), cut into bite-size pieces	1 lb
Salt and black pepper	To taste
Olive oil	1 tablespoon
Butter	1 tablespoon
Garlic, minced	3 cloves
Smoked paprika (divided)	1½ teaspoons
Heavy cream	1 cup
Beef broth	½ cup
Grated Parmesan cheese	½ cup
Chopped fresh parsley	For garnish

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How to Make Creamy Paprika Steak Shells

Step 1: Cook the Pasta

Boil the 12 oz of shell pasta in well-salted water following the package directions until al dente. Drain and set aside.

Step 2: Season the Steak

Meanwhile, sprinkle the 1 lb of steak pieces with salt, pepper, and 1 teaspoon of the smoked paprika, making sure each piece is evenly coated.

Step 3: Sear the Steak

Warm the tablespoon of olive oil in a large skillet over medium-high heat. Add the steak once the pan is hot and sear for 2–3 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.

Step 4: Sauté Garlic and Paprika

Lower the heat to medium, add the tablespoon of butter, and let it melt. Stir in the minced garlic and cook for about a minute until fragrant, then mix in the remaining ½ teaspoon of smoked paprika.

Step 5: Create the Sauce

Pour in the cup of heavy cream along with the ½ cup beef broth. Stir well, scraping up the browned bits from the skillet. Let the mixture simmer gently for 3–4 minutes until it thickens slightly.

Step 6: Add the Cheese

Mix in the ½ cup of grated Parmesan until melted, forming a smooth, creamy sauce.

Step 7: Bring It All Together

Return the pasta shells and steak bites to the skillet, tossing to coat everything in the sauce. Remove from the heat, garnish with chopped fresh parsley, and serve hot.