👩🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta shells until al dente according to the package directions.
Reserve ½ cup of the pasta cooking water, then drain.
2. Cook the Steak
Season the steak with salt, pepper, and half of the paprika.
Heat the olive oil in a large skillet over medium-high heat.
Sear the steak for 2–3 minutes, just until browned. Transfer to a plate.
3. Make the Sauce
In the same skillet, melt the butter.
Cook the onion for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds.
Stir in the remaining paprika and the Italian seasoning.
4. Add Liquids
Pour in the beef broth and simmer for 2–3 minutes.
Stir in the heavy cream and bring to a gentle simmer.
Add the Parmesan cheese and stir until melted and smooth.
5. Combine
Add the cooked pasta and steak back to the skillet.
Toss until everything is coated in the sauce.
If needed, stir in a little reserved pasta water to loosen the sauce.
6. Serve
Garnish with chopped parsley and extra Parmesan, if desired.
🌿 Optional Add-Ins
For extra flavor, try adding:
Sautéed mushrooms
Baby spinach
Roasted red peppers
Crushed red pepper flakes
A splash of Worcestershire sauce
🍽️ Serving Suggestions
Pair with:
Garlic bread
Caesar salad
Steamed broccoli
Roasted asparagus
💡 Tips
Slice the steak thinly against the grain for the most tender bites.
Avoid overcooking the steak—it will finish warming in the sauce.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
✨ Bottom Line
Creamy Paprika Steak Shells is a rich, satisfying pasta dish featuring juicy steak, tender shells, and a silky paprika-Parmesan sauce. It's a restaurant-style meal that's easy enough to make at home. 🥩🍝🧀
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