Last Tuesday, I opened my fridge and found a pound of steak that needed to be used and a box of shell pasta staring at me from the pantry. I was tired from work and definitely not in the mood for anything complicated.
That’s when I remembered this creamy paprika steak shells recipe I’d bookmarked months ago but never tried. I figured worst case, we’d order pizza. Best case, I’d have a new family favorite.
Turns out it was the best case scenario. My husband actually asked me to write down what I did so I could make it again. The smoky paprika gives the cream sauce this incredible depth, and the shells hold onto every bit of that rich goodness.
What Makes This Creamy Paprika Steak Shells Different?
Most pasta dishes with steak feel either too heavy or too complicated. This one hits that perfect sweet spot where it’s rich and satisfying without being overwhelming.
The smoked paprika gives it this amazing depth of flavor that regular paprika just can’t match. It’s like having a secret ingredient that makes everything taste restaurant-quality.
Plus, everything comes together in one skillet, which means less cleanup for you.
Why You’ll Love This Recipe
I don’t know about you, but I’m always looking for recipes that use ingredients I already have on hand. This one does exactly that, and it comes together so fast that you can decide you want it and be eating it in half an hour.
It’s also the kind of meal that makes people ask for the recipe. Then when you tell them how easy it is, they can’t believe it.
Perfect for those busy weeknights when you want something special without the fuss.
Recipe Tips for Success
Pat the steak dry before seasoning. This little step makes all the difference for getting a good sear and locking in flavor.
Save some pasta water before you drain it. If your sauce gets too thick, a splash of that starchy water will bring it back to perfect consistency.
Use freshly grated Parmesan if you can. The pre-grated stuff doesn’t melt as smoothly, and you’ll taste the difference.
Let the garlic cook just until fragrant, not brown. Burned garlic will make your whole sauce bitter.
What You’ll Need
The steak is the star here, so don’t skimp. Sirloin or ribeye both work great. Sirloin is more budget-friendly, while ribeye gives you extra richness.
Shell pasta really is the best choice here. Those little pockets hold onto every bit of sauce, ensuring each bite is perfectly coated.
Heavy cream and beef broth work together to create a sauce that’s rich but balanced. The cream provides luxury, while the broth adds savory depth.
Smoked paprika is absolutely essential and not something you want to skip. If you don’t have it, it’s worth a trip to the store. Once you try it, you’ll find yourself adding it to everything.
Fresh garlic and butter build the flavor foundation, while Parmesan cheese brings everything together with its sharp, nutty taste.
How to Make Creamy Paprika Steak Shells — Step by Step
1. Get your pasta started
Cook the shell pasta in well-salted water according to package directions. The water should taste like seawater.
2. Prep and season the steak
Cut steak into bite-sized pieces and season with salt, pepper, and half the smoked paprika.
3. Sear the steak
Heat olive oil in a large skillet over medium-high heat. Sear steak pieces for 2 to 3 minutes per side until golden brown. Remove and set aside.
4. Start the sauce
Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for 1 minute until fragrant.
5. Build the cream sauce
Pour in heavy cream and beef broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
6. Add the cheese
Stir in remaining smoked paprika and Parmesan cheese until melted and smooth.
7. Bring it all together
Add the cooked shells and seared steak back to the skillet. Toss gently to coat everything evenly.
8. Finish and serve
Garnish with fresh parsley and serve immediately while hot.
Variations to Try
Once you master the basic recipe, there are lots of ways to make it your own.
Try different cuts of steak if that’s what you have on sale. Even leftover grilled steak works beautifully.
Want more vegetables? Sautéed mushrooms, bell peppers, or spinach are delicious additions. Just cook them with the garlic.
For extra richness, stir in a tablespoon of cream cheese along with the Parmesan.
Add a pinch of red pepper flakes if your family likes a little heat.
Serving Suggestions
This dish stands beautifully on its own for a satisfying dinner. The combination of protein, pasta, and creamy sauce makes it incredibly filling.
If you’re entertaining or feeding a crowd, a simple Caesar salad and some crusty bread round it out perfectly.
For wine lovers, this pairs wonderfully with a medium-bodied red wine or a crisp white.
What All Goes in Creamy Paprika Steak Shells
12 oz shell pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Salt & black pepper to taste
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 1/2 tsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Storage and Leftovers
Store leftovers in the refrigerator for up to 3 days in an airtight container.
To reheat, warm gently on the stovetop over low heat with a splash of milk or cream. The sauce comes back together beautifully.
This recipe doesn’t freeze well because cream sauces can separate, but honestly, it never lasts long enough in our house to worry about freezing.
Frequently Asked Questions
Can I use a different pasta shape?
Penne, rigatoni, or rotini work fine. Just avoid long pasta like spaghetti since it doesn’t work as well with the chunky sauce.
What if I don’t have beef broth?
Chicken broth works perfectly, though you’ll get a slightly milder flavor. Even vegetable broth will do in a pinch.
Can I substitute the heavy cream?
Half-and-half won’t give you the same rich consistency. If you must substitute, use whole milk but add an extra tablespoon of butter.
How do I know when the steak is perfectly cooked?
The steak finishes cooking gently in the sauce, so don’t worry if it seems slightly underdone after searing. It’ll be perfectly tender when you serve it.
