Creamy Paprika Steak Shells is a delicious and comforting dish that combines tender steak with rich flavors. This recipe is quick and easy, perfect for weeknight dinners or special occasions. The creamy sauce and perfectly cooked shell pasta make this meal satisfying and enjoyable for everyone at your table. Let’s dive into the ingredients and directions to make this delightful dish.
Ingredients:
- 12 oz shell pasta (340 g)
- 1 lb steak sirloin or ribeye cut into bite-sized pieces (450 g)
- Salt and black pepper to taste
- 1 tbsp olive oil (15 ml)
- 1 tbsp butter (14 g)
- 3 cloves garlic, minced
- 1 1/2 tsp smoked paprika (3 g)
- 1 cup heavy cream (240 ml)
- 1/2 cup beef broth (120 ml)
- 1/2 cup grated Parmesan cheese (50 g)
- Chopped fresh parsley for garnish
Directions:
Cook shell pasta in salted water according to package directions. Drain and set aside. Season steak bites with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Remove and set aside. Reduce heat to medium. Melt butter in the same skillet and sauté garlic for 1 minute. Pour in heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until melted and the sauce is creamy. Add the cooked shells and steak back to the skillet. Toss everything to coat evenly. Garnish with parsley and serve hot.
How to serve Creamy Paprika Steak Shells
To serve Creamy Paprika Steak Shells, place generous portions on plates or in bowls. Add extra grated Parmesan cheese on top for added flavor. A sprinkle of chopped parsley not only looks great but also adds a fresh taste. Pair this dish with a side salad or steamed vegetables for a complete meal. Enjoy every creamy, flavorful bite!