Creamy Paprika Steak Shells – Smoky, Rich, and Weeknight-Friendly Comfort Food

 

If you’re craving a cozy, flavorful, and ultra-satisfying dinner, this Creamy Paprika Steak Shells recipe is exactly what you need. Tender bites of seared steak tossed in a smoky, creamy paprika sauce and wrapped around perfectly cooked shell pasta—it’s a hearty skillet meal that delivers bold taste with minimal effort. Ideal for busy weeknights, date-night dinners, or anytime you want restaurant-level flavor at home.

 Ingredients

For the Pasta:

• 12 oz (340 g) shell pasta
• Salted water, for boiling

For the Steak & Sauce:

• 1 lb (450 g) steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 3 garlic cloves, minced
• 1 ½ tsp smoked paprika
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) beef broth
• ½ cup (50 g) freshly grated Parmesan cheese
• Fresh chopped parsley, for garnish

 Step-by-Step Instructions

 Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the shell pasta and cook according to package directions until al dente.
3. Reserve about ½ cup of pasta water, then drain and set pasta aside.

 Sear the Steak

1. Season steak pieces generously with salt, black pepper, and 1 tsp of the smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the steak and sear for 2–3 minutes per side, or until browned on the outside and tender inside.
4. Remove steak from skillet and set aside.

 Build the Sauce

1. Lower the heat to medium and add butter to the same skillet.
2. Once melted, sauté garlic for 1 minute until fragrant.
3. Pour in the heavy cream and beef broth. Stir to combine and let simmer for 3–4 minutes to slightly thicken.
4. Stir in Parmesan cheese and the remaining ½ tsp of smoked paprika.
5. Simmer gently until the sauce is creamy and smooth. If too thick, thin it with a splash of reserved pasta water.

 Combine and Finish

1. Add the cooked pasta to the sauce and toss to coat.
2. Gently fold in the seared steak pieces.
3. Taste and adjust seasoning if needed (a bit more salt, pepper, or paprika for a spicy kick).

 How to Serve

• Plate the pasta in shallow bowls for a comforting, rustic presentation.
• Garnish with freshly chopped parsley and a sprinkle of extra Parmesan or paprika for color and flavor.
• Optional drizzle of olive oil for a finishing touch.

 Pro Tips & Variations

• Make it veggie-rich: Add sautéed mushrooms, spinach, or steamed broccoli for extra color and nutrients.
• Want extra cheesiness? Stir in some shredded mozzarella or fontina along with the Parmesan.
• Prefer a lighter option? Use light cream or evaporated milk instead of heavy cream.
• Boost the smoke: Swap in chipotle powder for a deeper smoky heat if you like things bold.

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of cream, broth, or milk to loosen the sauce.

 Quick Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy
• Calories: Approx. 600–700 per serving (varies by cut of steak and cream amount)

 Final Thoughts

Creamy Paprika Steak Shells is the kind of meal that feels indulgent without being complicated. The smoky richness of paprika combined with seared steak and creamy pasta is a guaranteed hit for comfort food lovers. Whether you’re feeding family or impressing guests, this recipe proves that delicious doesn’t have to be difficult.