Here’s a rich, comforting Creamy Paprika Steak Shells recipe—savory steak strips tossed with pasta in a smoky, creamy sauce 🥩🍝
It uses Pasta shells that hold the sauce perfectly.
🥩🍝 Creamy Paprika Steak Shells
🥣 Ingredients
Steak
- 300–400 g beef steak (sliced thin)
- Salt & black pepper
- 1 tsp paprika (smoked if possible)
- 1 tbsp oil or butter
Sauce
- 1 small onion (chopped)
- 2–3 garlic cloves (minced)
- 1 tsp paprika
- 1 cup cooking cream (or heavy cream)
- ½ cup milk or broth
- ½ cup grated cheese (optional)
Pasta
- 250 g pasta shells
- Salted boiling water
👩🍳 Instructions
1. Cook pasta
- Boil shells until al dente
- Drain and set aside
2. Cook steak
- Heat oil in pan
- Sear steak strips quickly (don’t overcook)
- Season with salt, pepper, paprika
- Remove and set aside
3. Make sauce
- In same pan, sauté onion until soft
- Add garlic and paprika
- Pour in cream + milk
- Stir until slightly thick
4. Combine
- Add cooked pasta shells
- Add steak back in
- Stir gently until coated
5. Finish
- Add cheese if using
- Simmer 2–3 minutes until creamy
🍽️ Result
- Tender steak bites
- Smoky paprika cream sauce
- Shell pasta holding rich flavor in every bite
🧠 Tips
- Don’t overcook steak (keeps it tender)
- Smoked paprika gives deeper flavor
- Add a splash of pasta water to loosen sauce if needed
- Fresh parsley on top improves taste
🔥 Variations
- 🌶️ Spicy version with chili flakes
- 🍄 Mushroom creamy steak shells
- 🧄 Garlic-heavy version for stronger flavor
- 🧀 Extra cheesy baked version
🧾 Bottom line
Creamy Paprika Steak Shells is a rich, restaurant-style comfort pasta that’s easy to make at home and highly customizable.
If you want, I can also give you:
- 🍽️ High-protein gym version
- 🥗 Lighter low-calorie version
- ⏱️ 20-minute quick version 👍
