Creamy Paprika Steak Shells
Creamy Paprika Steak Shells: Your New Favorite Weeknight Meal
Some days just demand a bowl of something warm, creamy, and utterly satisfying. You know the ones. The days when a salad just won’t cut it and your soul is practically begging for comfort food.
That’s where this Creamy Paprika Steak Shells recipe comes in. It was born on one of those very days in my own kitchen. I had a nice piece of steak, some pasta, and a craving for something a little more special than plain old spaghetti.
What happened next was pure magic. Tender, juicy steak slices swimming with perfectly cooked pasta shells in a rich, smoky paprika cream sauce. It’s the kind of meal that makes you close your eyes for the first bite. It’s decadent enough for a special occasion but somehow simple enough for a Tuesday night.
What You’ll Need
Here are the simple ingredients that come together to create this incredible dish.
- Steak: 1 lb sirloin or ribeye, about 1-inch thick
- Pasta: 12 oz medium pasta shells
- Olive Oil: 1 tablespoon
- Butter: 2 tablespoons, unsalted
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- All-Purpose Flour: 2 tablespoons
- Paprika: 1 tablespoon (smoked paprika is amazing here)
- Beef Broth: 1.5 cups, low sodium
- Heavy Cream: 1 cup
- Worcestershire Sauce: 1 tablespoon
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, freshly ground
- Fresh Parsley: ¼ cup, chopped, for garnish
Pro Tips
I’ve made this a few times, and I’ve picked up some tricks that take it from great to “wow.”
- Don’t Crowd the Pan: When you’re searing the steak, give it space. If you cram too much in, the steak will steam instead of getting that beautiful, deep brown crust. A good sear equals big flavor.
- Toast Your Spices: When you add the paprika to the pan with the onions and butter, let it cook for about 30-60 seconds before adding the liquid. This “blooms” the spice, waking it up and making its smoky flavor much more intense. You’ll smell the difference immediately.
- Save That Pasta Water: Before you drain your pasta, scoop out about a cup of the starchy water. If your final sauce feels a little too thick, a splash of this starchy water will thin it out perfectly while helping it cling to the shells better than plain water ever could.
- Let the Steak Rest: This is non-negotiable! After searing, let the steak rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy, not dry.
Tools Required
You don’t need any fancy gadgets for this one. Just the basics.
- Large Skillet or Braiser
- Large Pot (for pasta)
- Cutting Board
- Sharp Knife
- Whisk
- Colander
- Measuring Cups and Spoons
| Substitution/Variation | How to Do It | Notes |
|---|---|---|
| Vegetarian | Swap steak for 1 lb sliced mushrooms | Use vegetable broth instead of beef. |
| Spicier Version | Add ½ tsp of cayenne pepper | Add with the paprika. Adjust to taste. |
| Different Protein | Use boneless, skinless chicken thighs | Cook through and slice just like the steak. |
| Lighter Sauce | Use half-and-half instead of heavy cream | The sauce will be slightly less rich. |
Make-Ahead Tips
Want to get a head start on dinner? You absolutely can.
You can chop the onion and garlic and store them in an airtight container in the fridge for up to two days. You can also cook and slice the steak a day ahead. Just store it in the fridge and add it to the sauce at the end to warm through.
The sauce and pasta are best made fresh for the creamiest results.
How to Make Creamy Paprika Steak Shells
Let’s get cooking. Follow these steps for a perfect result.
Step 1: Pat the steak dry with paper towels and season generously on both sides with salt and pepper.
Step 2: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-5 minutes per side for medium-rare. Remove the steak from the skillet and set it aside on a cutting board to rest.
Step 4: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook until softened, about 3-4 minutes, scraping up any browned bits from the steak.
Step 5: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour and paprika over the onions and cook, stirring constantly, for about 1 minute to toast the spices and cook out the raw flour taste.
Step 6: Slowly whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer, then stir in the heavy cream and Worcestershire sauce.
Step 7: Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Season with salt and pepper to your liking.
Step 8: While the sauce simmers, slice the rested steak against the grain into thin strips.
Step 9: Add the drained pasta shells and the sliced steak (along with any juices from the cutting board) to the skillet with the sauce. Stir everything together until the pasta and steak are well-coated.
Step 10: If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh parsley.
Meal Prep and Pairing Guide
A little planning goes a long way. Here’s how to make this meal work for you.
| Category | Suggestion |
|---|---|
| Nutrition (Approx.) | Calories: ~650, Protein: ~40g, Carbs: ~55g |
| Gluten-Free Swap | Use your favorite GF pasta and a GF all-purpose flour blend. |
| Dairy-Free Swap | Use olive oil instead of butter and full-fat coconut cream instead of heavy cream. |
| Meal Pairing | A simple green salad with a vinaigrette or some steamed broccoli. |
| Efficiency Tip | Start boiling your pasta water as your very first step to save time. |
Leftovers and Storage
If you happen to have leftovers, they store beautifully.
Just place them in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so gently on the stovetop over low heat. The sauce will have thickened in the fridge, so you may need to add a splash of milk, cream, or broth to loosen it up and bring it back to its original creamy glory.
Frequently Asked Questions
Q1. Can I use a different cut of steak?
Ans: Absolutely. Sirloin is a great, affordable choice, but you could also use ribeye, New York strip, or even flank steak. Just be sure to slice it thinly against the grain for tenderness.
Q2. My sauce seems too thin or too thick. How do I fix it?
Ans: It’s an easy fix! If it’s too thin, let it simmer for a few more minutes to reduce and thicken. If it’s too thick, whisk in a splash of the reserved pasta water, broth, or cream until it reaches the consistency you like.
Q3. Is smoked paprika necessary?
Ans: It’s not strictly necessary, but it’s highly recommended. Smoked paprika gives the sauce a deep, woody, almost bacon-like flavor that regular or sweet paprika can’t quite replicate. It’s a game-changer.
Q4. Can this be made gluten-free?
Ans: Yes. Simply use your favorite brand of gluten-free pasta shells and substitute the all-purpose flour with a gluten-free 1-to-1 baking blend to thicken the sauce.
Wrapping Up
This Creamy Paprika Steak Shells recipe has become a staple in my home, and I have a feeling it might become one in yours, too. It’s a dish that feels fancy and tastes incredible but doesn’t require hours of complicated work.
It’s proof that you can have a restaurant-quality meal right in your own kitchen on any night of the week. So go ahead, give it a try!
When you do, I’d love to hear about it. Drop a comment below and let me know how it turned out, or if you put your own unique spin on it. Happy cooking!
