Ah, Creamy Paprika Steak Shells—this is basically a comfort-food pasta dish with a kick. Think tender steak, a rich paprika cream sauce, and pasta shells that hold every bit of that sauce. Here’s the breakdown:
Ingredients
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Steak – Thinly sliced (sirloin, ribeye, or flank works best).
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Pasta shells – Medium or large, to catch all that sauce.
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Cream – Heavy cream or half-and-half for richness.
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Paprika – Smoked paprika is ideal for depth, but regular works.
Optional extras: onion, garlic, mushrooms, bell peppers, parmesan cheese, parsley.
Basic Steps
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Cook the pasta shells according to package directions; drain and set aside.
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Sear the steak in a skillet until browned; remove and set aside.
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Make the sauce: In the same skillet, add a bit of butter or oil, sauté onions/garlic if using, then stir in cream and paprika. Let it simmer until slightly thickened.
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Combine: Return the steak to the skillet, toss with pasta shells, and coat everything in the creamy paprika sauce.
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Serve: Sprinkle with parsley or parmesan for extra flavor.
Why It Works
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Paprika adds a smoky-sweet warmth without being overpowering.
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Pasta shells hold onto sauce better than spaghetti, giving each bite a creamy coating.
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Quick to make, but looks and tastes like a restaurant dish.
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Flexible—you can add vegetables or swap the steak for chicken if you like.
If you want, I can give you a shortcut version that cooks in one skillet in under 30 minutes—super fast weeknight dinner style.