Creamy Paprika Steak Shells

Got it — here’s a rich and delicious Creamy Paprika Steak Pasta with Shells recipe (kind of like a comfort-food mashup of steak stroganoff + creamy pasta shells). 🍝🥩✨

🥩 Creamy Paprika Steak Shells

Ingredients:

• 12 oz (340 g) medium pasta shells

• 1 lb (450 g) steak (sirloin, ribeye, or strip), cut into thin strips

• 2 tbsp olive oil (divided)

• 1 tbsp butter

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced (optional but delicious)

• 2 tsp smoked paprika (or regular paprika)

• ½ tsp chili flakes (optional for heat)

• 1 cup beef broth

• 1 cup heavy cream (or half & half for lighter)

• ½ cup sour cream (for tang, optional but recommended)

• ½ cup grated Parmesan cheese

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook Pasta

   • Boil pasta shells in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Cook Steak

   • Season steak strips with salt, pepper, and 1 tsp paprika.

   • Heat 1 tbsp olive oil in a skillet over medium-high.

   • Sear steak strips 2–3 minutes until browned but not overcooked. Remove and set aside.

3. Make Sauce Base

   • In the same pan, add 1 tbsp olive oil + 1 tbsp butter.

   • Sauté onions until soft, then add garlic and mushrooms. Cook 2–3 minutes.

   • Stir in remaining paprika and chili flakes.

4. Creamy Sauce

   • Pour in beef broth, scraping up brown bits.

   • Stir in heavy cream and bring to a simmer.

   • Add Parmesan and sour cream, whisk until smooth and creamy.

5. Combine

   • Return steak to the pan, toss in cooked pasta shells.

   • Stir gently, adding a splash of reserved pasta water if sauce is too thick.

6. Serve

   • Garnish with parsley and extra Parmesan.

   • Best served hot with garlic bread or a side salad.

🔥 Variations:

• Add spinach or peas for some greens.

• Swap steak with chicken or shrimp.

• For smoky depth, use roasted red pepper puree along with paprika.