Why Make This Recipe
Creamy Paprika Steak Shells offer a warm and comforting dish that’s perfect for any weeknight meal or special occasion. The rich blend of steak, creamy sauce, and flavorful spices creates a delicious experience in every bite. This recipe brings together simple ingredients to make a satisfying meal that fills your bowl with love.
How to Make Creamy Paprika Steak Shells
Ingredients:
- 1 lb Steak (sirloin, flank, or ribeye)
- 8 oz Medium Shell Pasta (Substitutes: Cavatappi, rotini, or penne can be used.)
- 2 tbsp Olive Oil (For sautéing and flavor. Use oil with a high smoke point.)
- 1 tbsp Butter (Adds richness to the sauce. Use additional olive oil if dairy-free.)
- 1 small Onion, diced (Provides aromatic depth.)
- 3 cloves Garlic, minced (Enhances flavor profile. Adjust quantity based on preference.)
- 1.5 tsp Smoked Paprika (Delivers a bold, earthy flavor; key to the sauce.)
- 1 cup Heavy Cream (Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.)
- 0.5 cup Beef Broth or White Wine (De-glazes the pan and adds umami.)
- 0.5 cup Grated Parmesan (Provides salinity and richness to the sauce.)
- Salt & Black Pepper (Essential for seasoning to taste.)
- Optional Herbs (Fresh parsley or thyme) (For garnish, adding color and freshness.)
Directions:
- Start by cooking the medium shell pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and cook until browned, about 4-5 minutes per side. Remove the steak from the skillet and let it rest.
- In the same skillet, add the butter. Once melted, add the diced onion and sauté until softened, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the smoked paprika and stir to combine. Pour in the beef broth or white wine to deglaze the pan, scraping any brown bits from the bottom.
- Lower the heat, then stir in the heavy cream and grated Parmesan. Allow the sauce to simmer for a few minutes until slightly thickened.
- Slice the rested steak into strips and add it back to the skillet, along with the cooked shell pasta. Toss everything together and season with salt and black pepper to taste.
- Serve warm, garnished with optional fresh herbs if desired.
How to Serve Creamy Paprika Steak Shells
Serve Creamy Paprika Steak Shells in deep bowls for a hearty presentation. Top with extra grated Parmesan and a sprinkle of fresh herbs for brightness. This dish pairs well with a side salad or bread to soak up the delicious sauce.
How to Store Creamy Paprika Steak Shells
Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. To reheat, warm in a skillet over low heat or in the microwave, adding a splash of cream or broth to restore creaminess.
Tips to Make Creamy Paprika Steak Shells
- Adjust the amount of smoked paprika based on your taste preference for smokiness.
- For a spicier kick, consider adding a pinch of cayenne pepper.
- Use fresh herbs as a garnish to enhance the flavor and make the dish visually appealing.
Variation
For a veggie boost, you can toss in some spinach or bell peppers when cooking the onions. You might also try using chicken or shrimp instead of steak for a different protein.
FAQs
1. Can I use a different type of pasta?
Yes! You can substitute with cavatappi, rotini, or penne if you don’t have medium shell pasta.
2. Is there a dairy-free option?
You can use olive oil instead of butter and swap heavy cream for a dairy-free cream alternative or cashew cream.
3. What else can I add to the dish?
Feel free to add vegetables like mushrooms or zucchini to the skillet for additional flavor and texture.
Creamy Paprika Steak Shells
Ingredients
Method
- Start by cooking the medium shell pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and cook until browned, about 4-5 minutes per side. Remove the steak from the skillet and let it rest.
- In the same skillet, add the butter. Once melted, add the diced onion and sauté until softened, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the smoked paprika and stir to combine. Pour in the beef broth or white wine to deglaze the pan, scraping any brown bits from the bottom.
- Lower the heat, then stir in the heavy cream and grated Parmesan. Allow the sauce to simmer for a few minutes until slightly thickened.
- Slice the rested steak into strips and add it back to the skillet, along with the cooked shell pasta. Toss everything together and season with salt and black pepper to taste.
- Serve warm, garnished with optional fresh herbs if desired.