The first time I stumbled into the idea of creating a creamy paprika steak pasta was during an oddly chilly evening in late spring. Back home, my fridge looked uninspiring half an onion, a strip of steak, some cream, and a box of pasta shells. I wanted a sauce that would hug the pasta like a sweater.
I adapted that memory into a cream-based version, added some Parmesan for depth, and layered it over perfectly al dente shells. The result was far beyond my expectations: buttery steak strips bathed in a velvety, paprika-laced sauce that clung to every groove of the pasta. It was the kind of dish that invites quiet at the table not from lack of conversation, but because everyone is too busy savoring.
I now keep in my regular dinner rotation especially on evenings when I need something deeply flavorful but easy to throw together. And the best part? It doesn’t just fill the belly it warms the spirit.
Short Description
Creamy Paprika Steak Shells features tender steak strips, pasta shells, and a smoky, garlicky cream sauce enriched with Parmesan. A comforting, saucy dinner that comes together fast and feels indulgent yet balanced.
Key Ingredients
- 12 oz pasta shells
- 1 lb steak, cut into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools Needed
- Large skillet
- Medium saucepan
- Sharp knife and cutting board
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Colander
Cooking Instructions
Step 1: Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak strips in a single layer (work in batches if needed). Sear for 2–3 minutes per side until browned but still juicy. Remove from skillet and set aside.
Step 2: Sauté the Onion and Garlic
In the same skillet, lower the heat to medium. Add remaining tablespoon of olive oil. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Pasta Shells
Meanwhile, bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente (usually 8–10 minutes). Drain and set aside.
Step 4: Build the Sauce
Return to the skillet. Sprinkle smoked paprika over the onions and stir to coat evenly. Pour in beef broth and heavy cream, stirring to combine. Let the sauce simmer for 3–4 minutes over medium-low heat until it slightly thickens. Season with salt and pepper.
Step 5: Add Cheese and Steak
Stir in grated Parmesan cheese until fully melted and the sauce turns glossy. Add the seared steak strips back to the pan, tossing to coat them in the creamy paprika sauce.
Step 6: Combine with Pasta and Serve
Add drained pasta shells to the sauce and mix gently until every shell is coated. Serve hot, topped with fresh parsley and extra Parmesan if desired.
Why You’ll Love This Recipe
– Bold, smoky, and creamy sauce with deep flavor
– High in protein and satisfying without being heavy
– Ready in under 35 minutes
– Perfect comfort food with a gourmet twist
– Great for weeknight dinners or casual entertaining
– Easy to customize with vegetables or spice levels
Mistakes to Avoid & Solutions
1. Overcooking the steak
Problem: Dry, chewy meat
Solution: Sear over high heat just until browned. Do not cook through at this stage.
2. Boiling pasta too early
Problem: Sticky, overcooked pasta waiting for the sauce
Solution: Time the pasta to finish just as the sauce comes together.
3. Sauce separating
Problem: Cream breaks or turns grainy
Solution: Keep heat low when adding cream and cheese. Stir constantly.
4. Skipping the paprika bloom
Problem: Flat or underdeveloped flavor
Solution: Stir paprika into hot fat and onions before liquids to release full aroma.
5. Using pre-shredded cheese
Problem: Clumps or greasy sauce
Solution: Use freshly grated Parmesan for smoother melting and better taste.
Serving and Pairing Suggestions
– Serve as a main course in shallow bowls with crusty garlic bread or roasted vegetables.
– Pair with a crisp green salad tossed in lemon vinaigrette for contrast.
– Excellent with dry red wines like Tempranillo or Merlot.
– Try a sprinkle of chili flakes or a soft poached egg on top for extra richness.
– Serve family-style in a large dish or plate individually for elegant presentation.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat on Stove: Warm gently in a skillet with a splash of cream or broth, stirring to revive the sauce.
Reheat in Microwave: Use medium power in 1-minute intervals, stirring between each until evenly heated.
FAQs
1. Can I use chicken instead of steak?
Yes. Boneless chicken thighs or breast work well—slice thin and cook the same way.
2. What’s the best steak cut for this recipe?
Sirloin, ribeye, or flank steak are ideal—tender and flavorful.
3. Can I make this ahead for a dinner party?
Absolutely. Prepare everything in advance, then reheat gently before serving.
4. Is it spicy?
The paprika adds smokiness, not heat. For spice, add a pinch of cayenne or chili flakes.
5. Can I make it gluten-free?
Yes. Just substitute with gluten-free pasta shells and ensure your broth is gluten-free.
Tips & Tricks
– Let the steak rest 5 minutes before slicing to keep juices inside.
– Use smoked paprika, not sweet paprika, for that deep, savory flavor.
– If the sauce is too thick, thin with a splash of pasta water or broth.
– Grate cheese fresh for smoother melting and more flavor.
– For added greens, stir in baby spinach or kale just before serving.
Recipe Variations
1. Creamy Paprika Chicken Shells
Swap steak for thin chicken strips. Cook the same way. Use chicken broth instead of beef.
Flavor: Milder, slightly sweeter, still creamy and delicious.
2. Veggie Paprika Shells (Meatless Option)
Omit the steak and add sautéed mushrooms, spinach, and roasted red peppers.
Flavor: Earthy, smoky, and satisfying.
3. Spicy Chipotle Version
Replace half the paprika with chipotle chili powder, and add 1 tsp adobo sauce.
Flavor: Smoky with a bold, spicy kick—great for spice lovers.
4. Dairy-Light Option
Use half the cream and replace the rest with unsweetened almond milk or oat cream. Skip the cheese or use nutritional yeast.
Flavor: Still rich, but lighter and less heavy on dairy.
Final Thoughts
This dish became an instant classic in my kitchen not just because it’s easy, but because it delivers warmth, depth, and indulgence in every bite. I often turn to it after long days when cooking feels like a form of therapy.
Creamy Paprika Steak Shells that some of the most satisfying meals begin with simple ingredients and a little creative spark. From a busy weeknight to a slow weekend dinner, this dish never fails to bring comfort, flavor, and joy to the table.
Creamy Paprika Steak Shells Recipe
Print ThisIngredients
- 12 oz pasta shells
- 1 lb steak, cut into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Steak
Cook steak strips in hot oil for 2–3 minutes per side until browned. Set aside.
Step 2: Sauté Onion & Garlic
Sauté onion in oil until soft, then add garlic and cook briefly.
Step 3: Cook Pasta
Boil pasta shells in salted water until al dente. Drain.
Step 4: Make the Sauce
Add paprika, broth, and cream to the skillet. Simmer until slightly thickened. Season.
Step 5: Add Cheese & Steak
Stir in Parmesan until melted, then return steak to the pan and coat with sauce.
Step 6: Combine & Serve
Mix in pasta shells, toss well, and serve hot with parsley and extra cheese.
