This dish is perfect for nights when you want something hearty and comforting but still a little elevated. It pairs wonderfully with a simple green salad or roasted vegetables, and leftovers reheat surprisingly well. You can easily customize it by using smoked paprika for extra depth, adding mushrooms for earthiness, or adjusting the spice level with chili flakes. Creamy Paprika Steak Shells is bold, cozy, and deeply satisfying—a guaranteed crowd-pleaser that quickly becomes a repeat favorite.
Ingredients
12 oz pasta shells
1 lb steak (sirloin, ribeye, or strip), sliced
2 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
1½ tsp paprika (smoked or sweet)
½ tsp black pepper
Salt to taste
½ tsp garlic powder (optional)
Optional garnish: chopped parsley or extra Parmesan
Instructions
Cook pasta shells in salted boiling water until al dente. Drain and set aside.
Season steak with salt, black pepper, paprika, and garlic powder if using.
Heat olive oil in a large skillet over medium-high heat and sear steak slices until browned and cooked to your liking. Remove and set aside.
In the same skillet, melt butter and sauté onion until soft. Add garlic and cook until fragrant.
Lower heat and stir in heavy cream, Parmesan cheese, and paprika. Simmer gently until the sauce thickens.
Add cooked pasta and steak back to the skillet and toss until fully coated in the sauce.
Taste and adjust seasoning, garnish if desired, and serve hot.