This creamy paprika steak shells recipe is the perfect blend of savory flavors and comforting textures. Tender steak, a rich paprika sauce, and pasta shells come together to create a mouthwatering meal that feels indulgent yet easy enough for a weeknight dinner.
Ingredients
1 lb steak (sirloin or ribeye), thinly sliced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
8 oz pasta shells
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by cooking the pasta shells according to the package instructions. Once cooked, I drain them and set them aside.
In a large skillet, I heat the olive oil over medium-high heat. I add the sliced steak, seasoning it with salt and pepper, and cook it for about 3-4 minutes until browned. Once cooked, I remove the steak from the skillet and set it aside.
In the same skillet, I add the chopped onion and garlic. I sauté them for 2-3 minutes until they soften and become fragrant.
Then I sprinkle paprika and cayenne pepper (if I’m using it) over the onions and garlic, stirring to coat the mixture evenly.
I pour in the heavy cream and beef broth, stirring everything together. I let the mixture simmer for about 3-4 minutes, allowing the sauce to thicken.
Once the sauce has thickened, I stir in the grated Parmesan cheese and return the cooked steak to the skillet.
I add the cooked pasta shells and toss everything to coat in the creamy sauce.
Finally, I garnish with fresh parsley and serve immediately.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Variations
Add Vegetables: I sometimes add bell peppers or spinach for an extra burst of flavor and color.
Spicy Kick: If I want a more intense heat, I increase the amount of cayenne pepper or add a dash of hot sauce.
Use Different Pasta: If I don’t have shells, I’ve used penne or fettuccine as well. They work perfectly with the creamy sauce.
Storage/Reheating
Storage: I store any leftover creamy paprika steak shells in an airtight container in the refrigerator for up to 3 days.
Reheating: When I reheat, I like to do so on the stove over low heat, adding a splash of milk or broth if the sauce has thickened too much. I stir occasionally to ensure the sauce is evenly reheated.
FAQs
Can I use a different type of meat for this recipe?
Yes! While steak adds a rich flavor, I’ve used chicken breast or pork tenderloin as alternatives. Just adjust the cooking time for the meat you choose.
Is the cayenne pepper necessary?
The cayenne pepper adds a bit of heat, but it’s optional. If I prefer a milder dish, I skip it altogether or use just a pinch for flavor without too much spice.
Can I make this dish ahead of time?
I wouldn’t recommend making it too far in advance as the creamy sauce might separate when reheated. However, I’ve successfully made it a few hours ahead and kept it in the fridge, then reheated it on the stove when ready to serve.
Can I use a dairy-free alternative for the cream and cheese?
Yes, I’ve swapped the heavy cream for coconut cream and the Parmesan for a dairy-free cheese, which works well for a dairy-free version of this recipe.
What can I serve this dish with?
I like to serve creamy paprika steak shells with a simple side salad or roasted vegetables. It also pairs well with garlic bread to soak up any leftover sauce.
Conclusion
This creamy paprika steak shells dish is one of my favorite weeknight meals. It combines the richness of steak with the creaminess of a flavorful paprika sauce, all tossed with pasta shells for a hearty, comforting meal. It’s simple to make, yet so satisfying. Whether I’m cooking for a busy evening or a special occasion, this recipe is always a hit!
Recipe:
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Creamy Paprika Steak Shells
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy paprika steak shells dish with tender steak, a rich paprika sauce, and pasta shells that create a comforting and indulgent meal perfect for a weeknight dinner.
Ingredients
1 lb steak (sirloin or ribeye), thinly sliced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
8 oz pasta shells
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta shells according to the package instructions. Drain and set aside.
- Heat the olive oil over medium-high heat in a large skillet. Add the sliced steak, season with salt and pepper, and cook for 3-4 minutes until browned. Remove from skillet and set aside.
- In the same skillet, sauté the chopped onion and garlic for 2-3 minutes until softened and fragrant.
- Sprinkle the paprika and cayenne pepper (if using) over the onions and garlic, stirring to coat.
- Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer for 3-4 minutes, allowing the sauce to thicken.
- Stir in the grated Parmesan cheese and return the cooked steak to the skillet.
- Add the cooked pasta shells and toss everything to coat in the creamy sauce.
- Garnish with fresh parsley and serve immediately.
Notes
For added vegetables, consider adding bell peppers or spinach.
If you prefer a spicier dish, increase the cayenne pepper or add hot sauce.
Feel free to swap pasta shells with penne or fettuccine if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, adding a splash of milk or broth if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
