Creamy Paprika Steak Shells

Introduction

When you want a dinner that’s hearty, flavorful, and simple to prepare, Creamy Paprika Steak Shells is the perfect choice. This dish combines buttery steak pieces with al dente pasta shells, all wrapped in a smoky paprika cream sauce that clings to every bite. The combination of creaminess, spice, and rich beef makes it a recipe the whole family will love. Even better, it comes together in under an hour, making it weeknight-friendly while still elegant enough for entertaining.

My recipe story

This recipe was born out of a craving for something cozy yet a little elevated. I’ve always loved creamy pasta dishes, but I wanted to create one that featured steak as the star instead of chicken. Growing up, paprika was a staple spice in my family’s kitchen—it added warmth and depth to even the simplest meals. Pairing it with cream and pasta shells felt natural, and after a few experiments, this recipe quickly became a household favorite. It’s a beautiful blend of comfort food and restaurant-worthy dining.

Ingredient breakdown

The ingredients for Creamy Paprika Steak Shells are simple, yet when combined, they create layers of bold and comforting flavors. At the heart of the dish is steak—choose a tender cut like sirloin or ribeye, which becomes beautifully juicy when seared and sliced into bite-sized pieces. A touch of salt, black pepper, and paprika seasons the meat perfectly before it’s folded into the creamy sauce.

The sauce itself relies on heavy cream and paprika for its velvety texture and smoky flavor. A bit of garlic adds depth, while butter enriches the base. Pasta shells are the ideal choice because their curved shape catches the sauce, ensuring every bite is coated in creamy goodness. Parmesan cheese ties everything together, adding a nutty sharpness that balances the creaminess of the dish. The result is a recipe that tastes luxurious while remaining surprisingly simple to make.

Equipment you’ll need

• Large skillet or sauté pan
• Pasta pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining pasta

Step-by-step directions

Step 1: Cook the pasta shells
Bring a large pot of salted water to a boil and add the shell pasta. Cook according to package instructions until al dente, usually 9–11 minutes. Drain the pasta, reserving about 1 cup of the cooking water, and set aside. This water will help loosen the sauce later if needed.

Step 2: Prepare and season the steak
While the pasta cooks, cut your steak into bite-sized cubes. Pat dry with a paper towel to remove excess moisture, which helps achieve a good sear. Season generously with salt, black pepper, and a pinch of paprika on all sides. Let it sit for 5–10 minutes at room temperature.

Step 3: Sear the steak
Heat olive oil and a little butter in a large skillet over medium-high heat. Once hot, add the steak pieces in a single layer, making sure not to overcrowd the pan. Sear each side for 2–3 minutes until browned but still tender inside. Remove steak from the skillet and set aside.

Step 4: Build the sauce
In the same skillet, reduce the heat to medium and add garlic with a touch more butter. Sauté until fragrant, then stir in paprika and cook for 30 seconds to release its smoky flavor. Pour in the heavy cream and stir well, scraping up any browned bits from the pan to enrich the sauce.

Step 5: Combine pasta and steak
Add the cooked shells directly into the cream sauce and toss gently to coat. Stir in Parmesan cheese, allowing it to melt into the sauce for extra creaminess. Return the seared steak to the pan and fold everything together. If the sauce is too thick, loosen with a splash of reserved pasta water.

Step 6: Finish and serve
Taste the dish and adjust seasoning with more salt, pepper, or paprika as needed. Serve immediately, garnished with fresh parsley or an extra sprinkle of Parmesan. The result is a bowl of rich, creamy pasta shells packed with tender steak and smoky flavor.

Variations & substitutions

You can easily adapt this recipe to suit your preferences. Swap the steak for grilled chicken, shrimp, or even mushrooms for a vegetarian version. Use penne, rigatoni, or fusilli if you don’t have shell pasta on hand. If you want a spicier kick, add a pinch of cayenne or smoked paprika. For a lighter version, substitute half-and-half or evaporated milk for heavy cream, though the sauce will be slightly less rich.

Storage, freezing & make-ahead

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. Freezing is not recommended as the cream sauce may separate, but you can prep the steak and pasta ahead of time, storing them separately, then combine with the sauce right before serving for a quicker meal.

Serving ideas & pairings

Creamy Paprika Steak Shells pair beautifully with a simple green salad, garlic bread, or roasted vegetables like asparagus and broccoli. For drinks, consider a bold red wine such as Cabernet Sauvignon or Malbec, which complements the richness of the sauce and steak. If you prefer something lighter, sparkling water with lemon or an iced herbal tea works wonderfully as well.

FAQ

Can I use a different cut of beef?
Yes, flank steak or strip steak also work well, though ribeye and sirloin are most tender.

Is smoked paprika better than regular paprika?
Smoked paprika adds more depth and a smoky flavor, but sweet paprika works if that’s what you have.

Can I make this without cream?
You can use half-and-half or evaporated milk, but the sauce will be less rich and silky.

How do I prevent the sauce from being too thick?
Simply add splashes of reserved pasta water until you reach your desired consistency.

Can I double this recipe for a crowd?
Yes! Just be sure to cook steak in batches to avoid overcrowding, and use a very large skillet for the sauce.

Final thoughts

Creamy Paprika Steak Shells is the kind of recipe that feels indulgent but doesn’t require hours in the kitchen. With its smoky cream sauce, tender steak, and pasta shells that hold every drop of flavor, it’s a dish that can easily become a family favorite. Whether you’re looking to impress guests or simply treat yourself to a comforting dinner, this recipe delivers big flavor with minimal effort. Try it once, and it just might make its way into your weekly meal rotation.

Creamy Paprika Steak Shells

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Tender steak bites and pasta shells are coated in a smoky paprika cream sauce. A hearty, comforting dish perfect for weeknights or entertaining.

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Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces

• 2 tbsp olive oil

• 2 tbsp unsalted butter
• 3 cloves garlic, minced

• 2 tsp paprika (regular or smoked)

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook shell pasta in salted boiling water until al dente, then drain, reserving 1 cup of pasta water.

2. Season steak pieces with salt, pepper, and a pinch of paprika, then let rest for 5 minutes.

3. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat, sear steak until browned, then set aside.
4. Add remaining butter and garlic to the skillet, sauté until fragrant, then stir in paprika.

5. Pour in heavy cream and scrape the skillet to deglaze, letting the sauce simmer gently.

6. Add cooked pasta and Parmesan to the sauce, stirring until creamy. Adjust consistency with pasta water if needed.
7. Return steak to the skillet, toss to coat, and season to taste. Garnish with parsley before serving.

Notes

 For extra smoky flavor, use smoked paprika. Serve with garlic bread or a side salad. Store leftovers in the fridge for up to 3 days and reheat with a splash of cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American