Creamy Paprika Steak and Shells

Ready to elevate your weeknight dinner? Creamy Paprika Steak and Shells brings seared steak strips together with a smoky paprika cream sauce that clings to tender shell pasta. Each bite delivers velvety sauce with aromatic warmth, finished with fresh parsley for a vibrant finish. This dish is perfect for a cozy family meal or impressing guests without a ton of effort.

Key Ingredients

Let’s gather everything you need to make Creamy Paprika Steak and Shells sing!

• 8 oz shell pasta: Tender pasta shells that scoop up every drop of the rich, smoky sauce.
• 1 lb steak strips: Juicy protein seared to lock in savory flavor and tender texture.
• 2 tbsp olive oil: Keeps the steak juicy while providing a smooth base for sautéing aromatics.
• 1 onion, diced: Adds sweet depth and balances the smoky paprika in the sauce.
• 2 cloves garlic, minced: Builds an aromatic foundation that enhances every layer of flavor.
• 2 tbsp paprika: The star spice delivering warm, smoky notes throughout the dish.
• 1 cup heavy cream: Creates a luxuriously creamy texture that clings to the pasta perfectly.
• 1/2 cup chicken broth: Deglazes the pan and adds a savory backbone to the sauce.
• 1 tsp salt: Essential seasoning that brings out the natural flavors of the steak and sauce.
• 1/2 tsp black pepper: Provides a gentle heat and complements the smoky paprika.
• 2 tbsp chopped parsley: Fresh garnish that brightens the plate with color and flavor.

How To Make Creamy Paprika Steak and Shells

This recipe comes together in a handful of simple steps, from cooking the pasta to simmering the sauce with seared steak. You’ll be searing, sautéing, and deglazing in one skillet, then finishing with a luscious cream sauce that transforms basic ingredients into a comforting, restaurant-worthy meal. Let’s dive into each step!

1. Cook the shell pasta according to package instructions in heavily salted water until al dente, then drain and set aside.

2. Season the steak strips evenly with salt, pepper, and half of the paprika so each piece is coated in that smoky spice.

3. Heat the olive oil in a large skillet over medium-high heat until shimmering.

4. Add the steak strips and sear for 2–3 minutes per side until browned on all edges, then remove from the pan and set aside.

5. Reduce heat to medium and add the diced onion and minced garlic, sautéing for 2–3 minutes until soft and fragrant.

6. Stir in the remaining paprika and cook for 1 minute to toast the spice and release its aroma.

7. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.

8. Stir in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly.

9. Return the seared steak to the skillet and simmer for 2–3 minutes until the sauce clings to the meat.

10. Add the cooked pasta shells to the sauce and toss gently to coat every piece evenly.

11. Garnish with chopped parsley and serve immediately for the best flavor and texture.

Serving Suggestions

To make your Creamy Paprika Steak and Shells shine on the table, pair it with complementary sides and touches. Whether you’re hosting friends or enjoying a quiet night in, these ideas will elevate your presentation and taste.

• Serve hot straight from the skillet, spooning extra sauce over each portion for maximum creaminess.
• Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness and add freshness.
• Offer crusty garlic bread on the side so guests can mop up every last bit of that smoky cream sauce.
• Sprinkle lemon zest or chili flakes on top for a bright or spicy finish that contrasts beautifully with the creamy flavors.

Tips For Perfect Creamy Paprika Steak and Shells

With a few insider tricks, your dish will turn out flawlessly every time—creamy, flavorful, and restaurant-worthy.

• Use smoked paprika instead of sweet paprika for a deeper, more complex smoky flavor that elevates the sauce.
• For extra richness, stir in 1 tbsp butter at the very end, melting it gently into the sauce for a glossy finish.
• Leftovers can be refrigerated in an airtight container for up to 3 days—just reheat gently with a splash of broth or cream.
• If you’re out of shell pasta, feel free to substitute penne or fusilli, both of which trap sauce beautifully in their curves and folds.

How To Store It

Wondering how to keep your Creamy Paprika Steak and Shells fresh for later? Follow these storage tips to lock in flavor and texture, whether you’re saving dinner for leftovers or making ahead for busy nights.

• Refrigerate in an airtight container for up to 3 days; let it cool completely before sealing to maintain creaminess.
• Freeze portions in freezer-safe bags or containers for up to 1 month, removing as much air as possible to prevent freezer burn.
• Thaw frozen portions overnight in the fridge, then reheat gently on the stovetop with a splash of chicken broth to revive the sauce.
• Stir in extra cream or a little water while reheating to restore the sauce’s silky texture if it thickens too much.

Frequently Asked Questions

Got questions? Here are some quick answers to common queries:

• How long does it take to prepare and cook Creamy Paprika Steak and Shells?

It takes about 30 minutes in total. Plan for 10 minutes of prep time, including chopping the onion and garlic and seasoning the steak, followed by roughly 20 minutes of cooking from searing the steak through simmering the sauce and tossing the pasta.

• Can I substitute the shell pasta with another type?

Yes. Penne or fusilli both work well because their shapes hold the creamy sauce. Just follow the package instructions for al dente doneness, then drain and add to the sauce as directed.

• What type of paprika should I use for the best flavor?

Smoked paprika is recommended for a deeper, smokier profile, but sweet paprika can be used if you prefer a milder taste. Split the paprika between seasoning the steak and stirring into the sauce to maximize its aromatic impact.

• How should I store and reheat leftovers?

Allow the dish to cool, then refrigerate in an airtight container for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of chicken broth or cream to revive the sauce’s creaminess, stirring until heated through.

• Can I prepare any components of this recipe ahead of time?

Yes. You can dice the onion, mince the garlic, and season the steak up to one day in advance and keep them refrigerated. Cook the pasta ahead of time, toss it with a little oil to prevent sticking, and store it covered in the fridge. Finish the sauce and combine everything when ready to serve.

• How can I adjust the richness and consistency of the sauce?

For extra richness, stir in 1 tablespoon of butter at the end of cooking. To thicken the sauce further, let it simmer a minute or two longer before adding the steak back. If you prefer a thinner sauce, add a bit more chicken broth until you reach your desired consistency.

What Makes This Special

What really sets Creamy Paprika Steak and Shells apart is that perfect balance between smoky spice and rich creaminess, all clinging to bite-sized pasta that’s fun to eat. It’s the kind of dish that feels indulgent yet comes together in under 30 minutes—ideal for weeknight dinners or casual gatherings with friends. Feel free to print this article and save it for later, then come back to share your tweaks or ask questions. If you give it a whirl, drop a comment or feedback—I’d love to hear how it turned out!

Print Recipe

Creamy Paprika Steak and Shells

Author: Julia Martinez Courses: Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Calories: 720

Description

Tender steak strips are seared to perfection and bathed in a rich, smoky paprika cream sauce. Each shell pasta scoop carries the sauce's velvety texture and aromatic warmth, finished with fresh parsley.

Ingredients

Scale

1/2x 1x 2x 3x

• 8 oz shell pasta

• 1 lb steak strips

• 2 tbsp olive oil

• 1 onion diced

• 2 cloves garlic minced

• 2 tbsp paprika

• 1 cup heavy cream

• ¹⁄₂ cup chicken broth

• 1 tsp salt

• ¹⁄₂ tsp black pepper

• 2 tbsp chopped parsley

Instructions

1. Cook the shell pasta according to package instructions in salted water until al dente then drain and set aside.
2. Season the steak strips with salt pepper and half of the paprika.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the steak strips and sear for 2-3 minutes until browned then remove from the pan and set aside.
5. Reduce heat to medium and add the diced onion and minced garlic sautéing for 2-3 minutes until soft.
6. Stir in the remaining paprika and cook for 1 minute to release its aroma.
7. Pour in the chicken broth to deglaze the pan scraping any browned bits from the bottom.
8. Stir in the heavy cream and bring the mixture to a gentle simmer.
9. Return the seared steak to the skillet and simmer for 2-3 minutes until the sauce thickens.
10. Add the cooked pasta shells to the sauce and toss to coat evenly.
11. Garnish with chopped parsley and serve immediately.

Note

• Use smoked paprika for a deeper flavor.
• For extra richness stir in 1 tbsp butter at the end.
• Leftovers can be refrigerated up to 3 days.
• Substitute shell pasta with penne or fusilli if desired.

Keywords: paprika steak pasta, creamy shell pasta, seared steak dinner, easy pasta recipes, smoked paprika sauce, weeknight dinner