Creamy Paprika Steak Shells

This creamy paprika steak shells pasta has become my go-to dinner when I want to impress without spending hours in the kitchen. The combination of tender steak strips and pasta shells wrapped in a velvety paprika-infused cream sauce creates a restaurant-quality meal that's surprisingly simple to make at home.

I first created this dish when my in-laws made a surprise visit on a rainy evening. With limited time and only pantry staples available, this pasta quickly became the unexpected star of the evening. Now it's requested at nearly every family gathering.

Ingredients

• Pasta shells provide the perfect vessel for capturing the creamy sauce in every bite
• Steak strips cook quickly and become incredibly tender when sliced properly against the grain
• Onion and garlic create an aromatic base that enhances the beef flavor
• Smoked paprika adds distinctive smokiness that elevates this dish beyond ordinary pasta
• Heavy cream creates the luxurious sauce texture that coats each shell perfectly
• Beef broth intensifies the meaty flavor and balances the richness of the cream
• Parmesan cheese thickens the sauce naturally while adding savory depth
• Fresh parsley brightens the entire dish with color and freshness

How To Make Creamy Paprika Steak Shells

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add pasta shells and cook until just al dente, usually 1-2 minutes less than package directions. Reserve about ½ cup of pasta water before draining. This starchy water can help adjust sauce consistency later if needed.

Prepare the steak

Pat steak strips completely dry with paper towels to ensure proper browning. Season generously with salt, freshly ground black pepper, and about half of the smoked paprika. Heat olive oil in a large skillet until shimmering hot. Add steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until caramelized but still slightly pink inside. Transfer to a plate and cover loosely with foil.

Build the flavor base

In the same skillet with all those flavorful browned bits, add chopped onion and reduce heat to medium. Cook for 2-3 minutes until softened and translucent. Add minced garlic and remaining smoked paprika, stirring constantly for 30 seconds until fragrant. This brief cooking releases the essential oils in the garlic and blooms the paprika flavor without burning.

Create the sauce

Pour in beef broth while scraping the bottom of the pan with a wooden spoon to release all caramelized bits. Let reduce by about one-third, then add heavy cream. Bring to a gentle simmer, never allowing it to boil rapidly which could break the cream. Gradually sprinkle in the Parmesan cheese while stirring constantly. Continue cooking until the sauce coats the back of a spoon, about 3-4 minutes.

Bring it all together

Return the steak strips with any accumulated juices to the skillet. Fold gently to coat in sauce without breaking the meat. Add drained pasta shells and toss until every piece is coated in the silky sauce. If sauce seems too thick, add small amounts of reserved pasta water until desired consistency is reached. Let everything mingle for 1-2 minutes over low heat.

Finish and serve

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle generously with fresh parsley just before serving. For maximum enjoyment, serve immediately in warmed bowls.

Smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power during a cooking class in Barcelona, where the instructor showed us how this simple spice can add incredible depth to even the most basic ingredients. The warm, smoky notes complement the beef brilliantly while giving the cream sauce its distinctive reddish hue.

Make-Ahead Options

This dish works wonderfully for meal prep. Cook the pasta al dente and store separately from the sauce. Prepare the creamy steak sauce but keep it slightly thinner than desired, as it will thicken when refrigerated. Store in separate containers for up to 2 days. When reheating, combine pasta with sauce in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed.

Perfect Pairings

The rich, creamy nature of this dish pairs beautifully with crisp vegetables or acidic sides that cut through the richness. Serve alongside a simple arugula salad dressed with lemon vinaigrette, or roasted asparagus finished with a squeeze of fresh lemon. For wine lovers, a medium-bodied red like Merlot or Chianti complements the beef and stands up to the creamy sauce without overwhelming it.

Troubleshooting Tips

If your sauce breaks or appears grainy, lower the heat immediately and whisk in a tablespoon of cold heavy cream until smooth. Never boil cream sauces as high heat causes separation. For the juiciest steak, always slice against the grain and avoid overcooking. Remember that steak will continue cooking slightly when returned to the hot sauce. If your sauce becomes too thick, simply thin with reserved pasta water or additional broth until desired consistency is reached.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin, ribeye, or strip steak work excellently as they remain tender when sliced thin and quickly cooked. For a budget-friendly option, flank or skirt steak can work well when sliced against the grain.

→ Can I substitute the heavy cream for a lighter option?

Yes, you can use half-and-half or whole milk for a lighter sauce, though it won't be as rich. Add 1-2 teaspoons of cornstarch (mixed with cold water) to help thicken the sauce if using a lower-fat alternative.

→ How can I make this dish ahead of time?

You can prepare the components separately - cook the pasta (slightly underdone), make the sauce with steak, then refrigerate separately. When ready to serve, warm the sauce, add a splash of broth if needed, then combine with the pasta and heat through.

→ What can I serve with these paprika steak shells?

A simple green salad with vinaigrette, roasted vegetables like asparagus or Brussels sprouts, or garlic bread make excellent accompaniments. The rich, creamy sauce pairs well with acidic or fresh side dishes.

→ Can I use a different pasta shape instead of shells?

Absolutely. While shells beautifully capture the creamy sauce, other medium-sized pasta shapes like penne, farfalle, or orecchiette will work well too. Avoid long pasta like spaghetti, as the hearty sauce and steak pieces pair better with shapes that can hold the sauce.

→ How spicy is this dish with the paprika?

Smoked paprika adds smokiness rather than heat. If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes when seasoning the steak or sautéing the onions and garlic.