Indulgent Creamy Paprika Steak Shells with Pasta (Print version)
Tender steak strips and pasta shells tossed in a smoky paprika Parmesan cream sauce for a rich skillet dinner.
# Ingredients:
For the pasta and steak
01 -
10 oz (285 g) medium pasta shells
02 -
1 lb (450 g) sirloin steak, thinly sliced against the grain
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 tablespoon olive oil
06 -
1 tablespoon unsalted butter
For the paprika cream sauce
07 -
1 small yellow onion, finely chopped
08 -
3 garlic cloves, minced
09 -
1 tablespoon smoked paprika
10 -
1/2 teaspoon sweet paprika
11 -
3/4 cup (180 ml) low-sodium beef broth
12 -
3/4 cup (180 ml) heavy cream
13 -
1/2 cup (50 g) freshly grated Parmesan cheese
14 -
1/4 cup reserved pasta water, as needed
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the shells until al dente, then reserve 1/4 cup pasta water and drain.
02 -
Pat the steak dry. Season with about 1/2 teaspoon salt and the black pepper so the pieces brown instead of steam.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 2-3 minutes, turning once, until browned. Transfer to a plate.
04 -
Lower the heat to medium and melt the butter in the same skillet. Add onion and cook for 3-4 minutes until softened. Stir in garlic, smoked paprika, and sweet paprika for 30 seconds.
05 -
Pour in beef broth and scrape up the browned bits. Add heavy cream and simmer gently for 3-4 minutes, then stir in Parmesan until smooth.
06 -
Add the shells, steak, and any resting juices to the skillet. Toss gently until coated, adding reserved pasta water a spoonful at a time if the sauce is too thick.
07 -
Taste for salt, sprinkle with parsley, and serve hot while the sauce is creamy and glossy.
# Good to know:
01 -
Best served immediately after tossing with the sauce.
02 -
Use smoked paprika for the deepest flavor and color.
03 -
Cook steak in batches if your skillet is crowded.