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Creamy Paprika Steak and Shells

A close-up of a white bowl filled with creamy paprika steak and shells pasta in a rich, orange sauce.
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Make this rich and savory pasta dish featuring tender steak pieces tossed in a smooth, paprika-infused cream sauce with shell pasta. It is a simple, seriously good weeknight dinner.

Ingredients

Scale
  • 1 pound medium shell pasta (conchiglie)
  • 1 pound sirloin steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the shell pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. Season the steak cubes with salt, pepper, and garlic powder.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, about 4 to 6 minutes. Remove the steak from the skillet and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the sweet paprika and smoked paprika. Cook for 30 seconds, stirring constantly to toast the spices.
  6. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer and reduce slightly for 2 minutes.
  7. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth. Let it warm through but do not boil.
  8. Stir in the grated Parmesan cheese until the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water.
  9. Return the cooked steak to the skillet. Add the drained pasta shells. Toss everything together until the pasta and steak are fully coated in the creamy paprika sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a deeper flavor, use smoked paprika as the primary spice.
  • Use high-quality Parmesan cheese for the best melting and flavor in your rich pasta sauce for steak.
  • If you prefer a thinner sauce, increase the heavy cream by 1/4 cup.

Nutrition

Find it online: https://completelyyummy.com/creamy-paprika-steak-and-shells-recipe/