Creamy Paprika Steak Shells - POSITIVEUSA24.COM

This Creamy Paprika Steak Shells recipe combines tender steak bites seasoned with smoked paprika and a rich, creamy garlic-Parmesan sauce, all tossed with pasta shells for an easy and comforting meal.

Creamy Paprika Steak Shells

Ingredients:

Ingredient Quantity
Shell pasta 12 oz
Steak (sirloin or ribeye), cut into bite-sized pieces 1 lb
Salt and black pepper To taste
Olive oil 1 tablespoon
Butter 1 tablespoon
Garlic, minced 3 cloves
Smoked paprika (divided) 1 1/2 teaspoons
Heavy cream 1 cup
Beef broth 1/2 cup
Grated Parmesan cheese 1/2 cup
Chopped fresh parsley For garnish
How To Make Creamy Paprika Steak Shells:

Step 1: Cook Pasta: Cook the 12 oz shell pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
Step 2: Season Steak: Meanwhile, season the 1 lb steak pieces generously with salt, pepper, and 1 teaspoon of the smoked paprika, tossing to coat evenly.
Step 3: Sear Steak: Heat the 1 tablespoon olive oil in a large skillet set over medium-high heat. Once hot, add the steak bites and sear for 2-3 minutes per side, until deeply browned but still tender inside. Remove the steak to a plate and set aside.
Step 4: Sauté Garlic and Paprika: Reduce the heat to medium and add the 1 tablespoon butter to the same skillet. Once melted, add the 3 cloves minced garlic and sauté for about 1 minute, just until fragrant. Stir in the remaining 1/2 teaspoon smoked paprika.
Step 5: Make the Sauce: Pour in the 1 cup heavy cream and 1/2 cup beef broth, stirring to combine and scraping up any browned bits left from the steak. Let the mixture come to a gentle simmer, and cook for 3-4 minutes until the sauce slightly thickens.
Step 6: Add Cheese: Stir in the 1/2 cup grated Parmesan cheese until fully melted and the sauce is creamy and smooth.
Step 7: Combine and Serve: Add the cooked pasta shells and steak pieces back to the skillet. Gently toss everything together until the pasta and steak are evenly coated in sauce. Remove from heat, sprinkle with chopped fresh parsley, and serve piping hot.