Creamy Paprika Steak Shells – Easy One-Pot Pasta with Tender Beef and Smoky Garlic Sauce
Molly
These Creamy Paprika Steak Shells are your next go-to comfort food dinner—tender seared steak tossed in shell pasta with a smoky garlic cream sauce. It’s all done in one skillet and loaded with flavor, making it perfect for busy weeknights or a cozy weekend meal. Creamy, savory, and ready in just 30 minutes!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner
Cuisine American with Eastern European Influence
Servings 4 servings
Calories 610 kcal
- 1 lb sirloin steak cut into bite-sized cubes
- 12 oz medium pasta shells
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp smoked paprika
- 4 cloves garlic minced
- ½ tsp onion powder
- 1 cup heavy cream
- ¾ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Cook the Pasta: In a large pot, boil water and cook shells according to package directions. Drain and set aside.
Sear the Steak: In a large skillet, heat olive oil and butter over medium-high. Season steak with salt, pepper, and paprika. Sear until browned (about 2-3 minutes per side). Remove and set aside.
Make the Sauce: In the same skillet, lower the heat to medium. Add garlic and onion powder. Cook until fragrant. Pour in beef broth and bring to a simmer.
Cream It Up: Stir in heavy cream and Parmesan. Simmer for 3-4 minutes until slightly thickened.
Combine: Return the steak to the skillet. Add cooked pasta and toss until fully coated.
Garnish and Serve: Sprinkle with fresh parsley and more cheese, if desired. Serve hot.
Secret Tips for the Best Creamy Paprika Steak Shells
1. Choose the right cut of beef: Go for tender steak cuts like sirloin or ribeye for juicy bites in your creamy paprika pasta. Slice thinly against the grain so the beef stays soft and easy to chew.
2. Toast the paprika and garlic first: Before adding liquids, bloom your paprika and garlic in the pan with a touch of oil or butter. This deepens the smoky flavor in the sauce and makes the pasta shells more aromatic.
3. Cook pasta directly in the sauce: Instead of boiling separately, let the pasta shells simmer in the creamy paprika and beef broth mixture. It absorbs flavor and keeps this recipe truly one-pot.
4. Balance the creaminess: A splash of beef broth or pasta water keeps the sauce silky while heavy cream adds richness. This creates the perfect balance for a smoky garlic steak pasta dish.
5. Don’t overcook the shells: Pasta shells can go from al dente to mushy fast. Pull them off the heat when they’re just tender so they hold the creamy sauce beautifully.
6. Add a pop of freshness: Garnish with fresh parsley or chives before serving. The herbs brighten up the one-pot creamy paprika steak shells and balance the richness.
7. Make it meal prep friendly: Store the pasta in airtight containers, but keep a splash of broth or cream handy when reheating to bring back the silky texture.Keyword comfort food steak recipe, creamy paprika steak shells, easy steak pasta skillet, garlic butter steak shells, one-pot paprika steak pasta, paprika cream sauce pasta, paprika pasta with beef, paprika steak shells, smoky steak pasta dinner, steak and pasta dinner idea
