Looking for a cozy, satisfying dinner that’s ready fast? Creamy Paprika Steak Shells is the perfect comfort meal — tender steak bites coated in a rich, smoky paprika cream sauce and tossed with pasta shells that soak up every bit of flavor. This hearty dish combines the luxury of steak with the comforting creaminess of pasta, all in one skillet.
Why You’ll Love This Creamy Paprika Steak Shells Recipe
- Quick and Easy: From prep to plate in under 30 minutes.
- Comfort Food Heaven: Creamy sauce meets juicy steak for a rich, flavorful bite every time.
- One-Pan Wonder: Less cleanup, more enjoyment.
- Family-Friendly: Mild smoky flavor from paprika — no spicy heat.
- Customizable: Easily swap in chicken, tofu, or mushrooms if you prefer.
Ingredients for Creamy Paprika Steak Shells
Main Ingredients
- 12 oz medium shell pasta
- 1 lb steak (sirloin, ribeye, or flank), cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 ½ tsp smoked paprika
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Ingredient Notes and Substitutions
- Steak alternatives: Use boneless chicken thighs, portobello mushrooms, or tofu for a lighter or meat-free version.
- Dairy-free option: Replace cream with unsweetened coconut cream or cashew cream.
- No beef broth? Use vegetable broth or chicken broth with a splash of lemon juice for richness.
- Smoked paprika swap: Regular paprika works, but smoked gives a deeper, restaurant-style flavor.
- Cheese options: Parmesan is classic, but Asiago or Pecorino Romano also work beautifully.
Step-by-Step Instructions
Step 1 – Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta shells and cook according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
Step 2 – Sear the Steak
- Season steak cubes generously with salt, pepper, and a pinch of paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear steak pieces for 2–3 minutes per side until browned and cooked to your liking.
- Remove steak and set aside on a plate.
Step 3 – Make the Creamy Paprika Sauce
- In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
- Sprinkle in the smoked paprika and stir well.
- Pour in beef broth, scraping up any browned bits from the pan for flavor.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and whisk until melted and smooth.
Step 4 – Combine Everything
- Return the cooked steak to the skillet.
- Add pasta shells and toss to coat evenly in the sauce.
- If the sauce is too thick, add a splash of reserved pasta water.
- Simmer for 1–2 minutes so flavors meld together.
Step 5 – Garnish and Serve
- Sprinkle with chopped parsley and an extra dusting of paprika.
- Serve warm — creamy, smoky, and perfectly comforting!
Pro Tips for Success
- Pat the steak dry before searing for better browning.
- Don’t overcook the pasta — slightly firm shells hold up best in creamy sauces.
- Use freshly grated cheese — pre-shredded cheese doesn’t melt as smoothly.
- Deglaze the pan with broth to capture all the steak’s flavor bits.
- Adjust sauce thickness by adding pasta water or simmering longer.
- Let it rest 2 minutes before serving so the sauce thickens beautifully.
Flavor Variations
- Spicy Twist: Add a pinch of cayenne or chili flakes for heat.
- Mushroom Magic: Sauté sliced mushrooms with the garlic for an earthy flavor.
- Veggie Boost: Toss in spinach, roasted bell peppers, or peas for extra color and nutrients.
- Cheesy Upgrade: Mix in mozzarella or a dollop of cream cheese for extra indulgence.
- Herb Lovers: Try fresh thyme or basil for a fragrant lift.
Serving Suggestions
- Serve with a crisp green salad for balance.
- Add a side of garlic bread or buttered rolls to soak up the sauce.
- Pair with roasted vegetables or steamed broccoli for a full meal.
- Top leftovers with a sprinkle of fresh cheese before reheating.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in a skillet with a splash of cream or broth until smooth again.
- Freeze: Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 35 g |
| Carbohydrates | 48 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sodium | 580 mg |
FAQ About Creamy Paprika Steak Shells
What’s the best cut of steak for this recipe?
Sirloin or ribeye are ideal because they stay tender and juicy after quick searing. Flank steak also works if sliced thinly across the grain.
Can I make this without cream?
Yes — substitute half-and-half or full-fat milk plus a teaspoon of cornstarch for a lighter sauce. For dairy-free, try coconut or cashew cream.
How do I make it vegetarian?
Replace steak with sautéed mushrooms or tofu, and use vegetable broth instead of beef broth.
Can I use another pasta shape?
Absolutely! Penne, rigatoni, or fettuccine work just as well, though shells capture sauce the best.
How can I make this recipe healthier?
Use whole-grain pasta, light cream, and lean steak cuts like top sirloin. You can also add vegetables to boost fiber and vitamins.
Final Thoughts
Creamy Paprika Steak Shells is the kind of recipe that brings comfort, flavor, and satisfaction in every bite. Whether it’s a quick weeknight dinner or a cozy weekend treat, it’s guaranteed to impress with its velvety sauce and smoky undertones. Easy enough for beginners yet elegant enough for guests — this dish truly earns a spot in your dinner rotation.
Print
Creamy Paprika Steak Shells — Easy Weeknight Pasta
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Creamy Paprika Steak Shells — a rich, smoky pasta with tender steak bites and creamy Parmesan sauce, ready in just 30 minutes.
Ingredients
12 oz shell pasta
1 lb steak, cubed
2 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 ½ tsp smoked paprika
½ cup beef broth
1 cup heavy cream
½ cup grated Parmesan
Salt and pepper to taste
2 tbsp chopped parsley
Instructions
1. Cook pasta until al dente; drain and set aside.
2. Season and sear steak in olive oil; remove from pan.
3. Add butter and garlic; sauté 30 seconds.
4. Stir in paprika, broth, and cream; simmer.
5. Whisk in Parmesan until smooth.
6. Return steak and pasta to skillet; toss to coat.
7. Garnish with parsley and serve.
Notes
Use chicken or mushrooms for a lighter version.
Add chili flakes for spice.
Substitute coconut cream for dairy-free option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
