Can I substitute the heavy cream?

Yes. Heavy cream gives the richest sauce, but you can use half-and-half for a lighter version. Just know the sauce may be a bit thinner. If needed, simmer a touch longer to thicken.

What pasta works besides shells?

Shells are great because they hold sauce, but you can swap in penne, rotini, or farfalle . Anything with little curves or pockets is perfect for creamy sauces.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce.

Can I make Creamy Paprika Steak and Shells ahead of time?

You can prep parts ahead: cook the pasta and cut the steak earlier in the day. For best texture, cook the steak and sauce fresh when you’re ready to eat.

Is smoked paprika necessary?

Not necessary—but if you have it, use it. It adds a subtle smoky flavor that makes this dish taste extra special.

12 Delicious Creamy Paprika Steak and Shells

Description

Creamy Paprika Steak and Shells is the ultimate comfort dinner made with tender steak bites, pasta shells, and a rich, smoky paprika cream sauce. This easy one-skillet meal is perfect for busy weeknights but impressive enough for guests. Creamy, cozy, and packed with bold flavor in every bite.

Ingredients

Scale

For the Steak:

1 lb steak (sirloin, ribeye, or NY strip), cut into bite-sized pieces
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper

For the Pasta & Sauce:

12 oz medium pasta shells
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup beef broth
1 tsp paprika
½ tsp smoked paprika (optional)
½ cup grated Parmesan cheese
Salt and pepper to taste

Optional Garnish:

Fresh chopped parsley
Extra grated Parmesan

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain and set aside.
Season the Steak:
In a bowl, toss steak pieces with paprika, garlic powder, onion powder, salt, and black pepper.
Sear the Steak:
Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 2–3 minutes per side until browned. Remove steak from skillet and set aside.
Make the Sauce:
Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
Add Cream & Broth:
Stir in heavy cream and beef broth. Mix until smooth.
Season & Thicken:
Add paprika and smoked paprika (if using). Simmer 3–4 minutes until slightly thickened.
Add Cheese:
Stir in grated Parmesan until melted and creamy.
Combine Everything:
Add cooked pasta shells to the sauce and toss to coat evenly. Return steak to skillet and stir gently to combine.
Finish & Serve:
Simmer 1–2 minutes to heat through. Adjust seasoning if needed. Garnish with parsley and extra Parmesan before serving.

Notes

Do not overcrowd the pan when searing steak. Cook in batches if needed.

Smoked paprika adds deeper flavor but can be skipped.

If sauce becomes too thick, add a splash of pasta water or broth.

Best enjoyed fresh but leftovers store well for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 135 mg