Creamy Paprika Steak Shells
There’s something undeniably comforting about a bowl of creamy pasta, and when you pair it with tender steak and smoky paprika, you’ve got a weeknight dinner that tastes like pure indulgence. Creamy Paprika Steak Shells bring together juicy beef, pasta shells, and a rich, paprika-kissed sauce that will warm your soul and satisfy your cravings.
Why You’ll Love This Recipe
If you’re looking for a recipe that’s indulgent yet weeknight-friendly, this one checks all the boxes. The rich cream sauce pairs beautifully with the smoky warmth of paprika, while the steak adds a hearty, protein-packed bite. Best of all, the entire recipe comes together in one pan, meaning less cleanup and more time to relax.
- It’s a one-pan wonder that cuts down on dishes.
- The paprika adds a smoky depth that elevates the creamy sauce.
- Perfect for weeknight dinners yet elegant enough for entertaining.
- It’s highly customizable with different cuts of steak, pasta shapes, or veggies.
Nutritional Information
Knowing what goes into your meal makes it easier to enjoy guilt-free. Creamy Paprika Steak Shells are filling, balanced with protein and carbs, and rich enough that you won’t need a huge portion to feel satisfied. This section gives you an overview of the nutrition so you can make it fit into your daily routine.
- Calories: ~520
- Protein: 28g
- Carbs: 45g
- Fat: 24g
- Fiber: 3g
Time Breakdown
Busy evenings don’t mean sacrificing flavor. This recipe is designed to go from stove to table in under 40 minutes, making it ideal for both weeknights and weekends. Here, you’ll see exactly how much time you’ll need for prep, cooking, and serving so you can plan ahead with ease.
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Ingredients You’ll Need
The beauty of this recipe is that it doesn’t require a long list of complicated items—just a few quality ingredients that work together to create something special. Each one adds its own depth, from the smoky paprika to the creamy sauce and tender steak.
- Steak (sirloin or ribeye, thinly sliced)
- Pasta shells (medium size)
- Olive oil or butter
- Onion & garlic
- Smoked paprika (or regular paprika for milder flavor)
- Heavy cream
- Beef broth
- Parmesan cheese (for creaminess and depth)
- Salt & pepper
- Fresh parsley (for garnish)
Condensed Grocery Checklist
Running to the store and don’t want to miss anything? This checklist keeps it short and simple. With the essentials grouped together, you can breeze through the aisles and get back to cooking without stress.
- Steak (sirloin/ribeye)
- Medium pasta shells
- Onion & garlic
- Paprika
- Heavy cream
- Beef broth
- Parmesan cheese
- Olive oil or butter
- Fresh parsley
How to Make – Step by Step
Even if you’re not a seasoned cook, this recipe is approachable and easy to follow. By breaking the process down into small steps from searing the steak to tossing the pasta in the sauce, you’ll feel confident making a restaurant-quality meal at home.
- Cook the Pasta: Boil pasta shells in salted water until al dente. Drain and set aside.
- Sear the Steak: In a skillet, cook steak slices in olive oil or butter until browned but still tender. Remove and keep warm.
- Make the Sauce Base: In the same pan, sauté onion and garlic. Stir in paprika and cook until fragrant.
- Add Cream & Broth: Pour in heavy cream and beef broth, stirring to create a rich sauce.
- Combine Everything: Stir in Parmesan cheese until melted, then add pasta and steak back to the pan. Toss well to coat.
- Serve: Garnish with parsley and extra Parmesan before serving hot.
Ingredient Swaps & Variations
One of the best things about pasta recipes is how customizable they are. Whether you want to swap the steak for chicken, lighten up the cream, or sneak in some veggies, this section helps you tailor the dish to your taste while keeping all the flavor.
- Steak: Swap with chicken breast or shrimp for a lighter version.
- Pasta: Try penne, rigatoni, or fettuccine if you don’t have shells.
- Dairy-Free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Veggies: Add spinach, mushrooms, or roasted red peppers for more nutrients.
- Spice Level: Adjust paprika to your liking—use hot paprika or add chili flakes for extra kick.
Serving Suggestions
This dish is delicious on its own, but pairing it with the right sides and drinks can turn dinner into an experience. From garlic bread to crisp salads and even a glass of wine, this section gives you ideas for making your meal feel complete.
- Pair with a simple green salad with lemon vinaigrette.
- Serve alongside garlic bread to soak up the creamy sauce.
- Enjoy with a glass of red wine for an elevated dinner experience.
- Make it a family dinner by serving with roasted veggies on the side.
Storing Tips
Nobody likes wasted leftovers, and this creamy pasta holds up well if stored properly. Here, you’ll learn how to refrigerate and reheat it so the sauce stays silky and the steak tender, perfect for next-day lunches or quick reheats.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stove with a splash of cream or broth to loosen the sauce.
- Freezer: Not recommended (cream-based sauces tend to separate when frozen).
Common Mistakes to Avoid
Even though Creamy Paprika Steak Shells is a straightforward recipe, a few small slip-ups can affect the final flavor and texture. Avoiding these mistakes will ensure your pasta turns out creamy, flavorful, and restaurant-worthy every time.
1. Overcooking the Steak
Steak cooks quickly, especially when sliced thin. If you leave it on the heat too long, it becomes tough and chewy. Always sear until just browned, then remove it from the pan before finishing the sauce.
2. Using the Wrong Paprika
Paprika isn’t one-size-fits-all. Using plain sweet paprika will give a mild flavor, while smoked paprika adds depth and richness. Avoid cheap, stale paprika—it won’t deliver that bold, warm taste the dish needs.
3. Skipping the Pasta Water
Pasta water is liquid gold. Adding a splash when combining the shells with the sauce helps the creamy base cling beautifully to each bite. Forgetting this step can leave your pasta dry.
4. Adding Cheese Too Quickly
If Parmesan is stirred into boiling hot sauce, it may clump or become grainy. Lower the heat slightly before mixing it in to achieve a silky-smooth texture.
5. Overcooking the Pasta
The shells should be al dente since they’ll continue absorbing sauce after cooking. Overcooking them in the pot makes them mushy once tossed in the creamy mixture.
6. Rushing the Sauce
Paprika blooms best when briefly cooked with aromatics before adding liquid. Skipping this step can leave the sauce tasting flat instead of layered and flavorful.
7. Not Resting the Steak
If you immediately slice and toss the steak back into hot sauce, it may release extra juices, watering down the cream base. Letting it rest for a minute or two keeps it juicy and prevents dilution.
Chef’s Special Tips
Every chef has a few tricks that make a good dish great. From slicing the steak the right way to reserving a little pasta water, these small details will help you nail this recipe and get that rich, restaurant-style finish.
- Slice steak thinly against the grain for tender bites.
- Reserve pasta water—adding a splash to the sauce helps it cling better to the shells.
- Don’t overcook the steak—remove it once it’s just browned to keep it juicy.
- Smoked paprika adds a deeper flavor than regular paprika, so use it if possible.
Conclusion
Creamy Paprika Steak Shells are the ultimate comfort food, bringing together steakhouse flavor with pasta-night ease. With its rich, smoky sauce and perfectly cooked steak, this dish is sure to become a family favorite. Whether it’s a cozy weeknight dinner or a special weekend treat, this recipe will have everyone asking for seconds.