Description
Tender steak bites and pasta shells are coated in a smoky paprika cream sauce. A hearty, comforting dish perfect for weeknights or entertaining.
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)
Instructions
- Cook shell pasta in salted boiling water until al dente, then drain, reserving 1 cup of pasta water.
- Season steak pieces with salt, pepper, and a pinch of paprika, then let rest for 5 minutes.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat, sear steak until browned, then set aside.
- Add remaining butter and garlic to the skillet, sauté until fragrant, then stir in paprika.
- Pour in heavy cream and scrape the skillet to deglaze, letting the sauce simmer gently.
- Add cooked pasta and Parmesan to the sauce, stirring until creamy. Adjust consistency with pasta water if needed.
- 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