creamy-paprika-steak-shells

8 oz (225g) jumbo pasta shells (or rigatoni if unavailable)
1 cup low-sodium beef or chicken broth
¾ cup heavy cream (or full-fat coconut milk for dairy-free)
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Optional: Sour cream or crème fraîche for extra tang

💡 Pro Tips:
Slice steak thin and across the grain—ensures tenderness.
Use sweet Hungarian paprika—it’s vibrant, not bitter.
Don’t boil the cream—gentle simmer only to prevent curdling.

Step-by-Step Instructions (One Pan, Maximum Flavor)

1. Cook the Pasta

Boil jumbo shells in salted water until al dente. Reserve ½ cup pasta water, then drain. Set aside.

2. Sear the Steak

Season steak with salt and pepper.
Heat 1 tbsp oil in a large skillet over medium-high heat.
Sear steak 2–3 minutes until browned but still pink inside. Remove and set aside.

3. Build the Sauce

In same skillet, add 1 tbsp oil. Sauté onion 4–5 minutes until soft.
Add garlic, paprika, onion powder, and cayenne. Stir 30 seconds until fragrant (don’t let paprika burn!).
Pour in broth, scraping up browned bits. Simmer 2 minutes.

4. Finish Creamy

Reduce heat to medium-low. Stir in heavy cream and Parmesan until melted and smooth.
Return steak (and any juices) to the pan. Simmer 2–3 minutes—do not boil.
Add cooked shells and toss to coat. If too thick, add reserved pasta water 1 tbsp at a time.
Stir in parsley and optional sour cream.

5. Serve Immediately

Plate hot, garnished with extra parsley, black pepper, and a sprinkle of paprika.
Optional: Top with extra Parmesan or a dollop of crème fraîche.

Serving Suggestions

🥗 Pair with: Simple arugula salad with lemon vinaigrette
🍞 Add: Crusty bread for sauce-dipping
🍷 Wine match: Light red like Pinot Noir or a dry Riesling
🌶️ Spice it up: Red pepper flakes or pickled jalapeños on the side

Make-Ahead & Storage Tips

Best served fresh—pasta absorbs sauce over time.
Leftovers: Keep in fridge up to 3 days. Reheat gently with a splash of broth or cream.
Freeze? Not ideal—cream sauce can separate.

Frequently Asked Questions

Q: Can I use chicken or mushrooms instead of steak?
A: Absolutely! Sliced chicken thighs or cremini mushrooms work beautifully.

Q: My sauce broke—what happened?
A: Likely overheated. Keep heat at medium-low when adding cream.

Q: No jumbo shells?
A: Use rigatoni, penne, or cavatappi—anything with nooks to hold sauce.

Q: Is this gluten-free?
A: Yes—with GF pasta and verified GF broth.

A Bowl of Bold, Creamy Comfort

Creamy Paprika Steak Shells isn’t just dinner—it’s a warm embrace on a plate. The smoky-sweet paprika, the tender steak, the pillowy pasta bathed in silk—it’s the kind of meal that makes a Tuesday feel like a celebration.

So fire up that skillet, bloom that paprika, and stir with confidence. Because great flavor doesn’t need hours—just the right ingredients in the right pan.