Here’s a simple and tasty way to make Creamy Paprika Steak Shells—a rich, comforting pasta dish with a smoky paprika flavor and tender steak:
Ingredients (serves 2–3)
- 200–250g pasta shells
- 250g steak (sirloin or ribeye works well), thinly sliced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced (optional)
- 1–2 tsp smoked paprika (adjust to taste)
- ½ tsp chili flakes (optional, for heat)
- 150ml heavy cream (or cooking cream)
- 50g grated Parmesan (or similar cheese)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta shells
- Boil pasta shells according to package instructions. Drain and set aside, reserving a little pasta water.
- Cook the steak
- Heat olive oil in a large pan over medium-high heat.
- Season the steak slices with salt, pepper, and 1 tsp paprika.
- Sear the steak for 2–3 minutes per side until cooked to your liking. Remove and set aside.
- Make the creamy paprika sauce
- In the same pan, sauté onions until translucent.
- Add garlic and bell pepper, cook for 2–3 minutes.
- Sprinkle the remaining paprika and chili flakes, stir to release the flavors.
- Reduce heat to medium, add cream, and bring to a gentle simmer.
- Stir in Parmesan until melted and smooth. Add a splash of pasta water if the sauce is too thick.
- Combine
- Add the cooked pasta shells and steak back to the pan.
- Toss everything together until well coated with the creamy paprika sauce.
- Serve
- Garnish with chopped parsley and extra Parmesan if desired.
- Serve hot and enjoy!
💡 Tips:
- For extra smoky flavor, try smoked paprika instead of regular paprika.
- Mushrooms, spinach, or sun-dried tomatoes can be added to the sauce for more depth.
- For a lighter version, swap cream for half-and-half or a dairy-free alternative.
If you want, I can also give a one-pan version where you cook the steak and pasta shells together for faster cleanup. It ends up even creamier! Do you want me to do that?
