👩🍳 Preparation:
Step 1 Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions until al dente. Drain and set aside.
Step 2 Season the steak pieces generously with salt and black pepper. In a large skillet, heat the olive oil and butter over medium-high heat.
Step 3 Add the steak bites to the skillet in a single layer. Sear for 2-3 minutes per side until browned and cooked to your liking. Remove the steak from the pan and set aside.
Step 4 In the same skillet, add the minced garlic and smoked paprika. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 5 Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and let the sauce simmer for 3-5 minutes until it begins to thicken.
Step 6 Stir in the Parmesan cheese until melted and smooth. Return the steak bites and cooked pasta shells to the skillet, tossing everything together until well coated in the creamy sauce. Garnish with fresh parsley.
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Serving & Storage Tips 🍽️ Serve immediately while the sauce is at its creamiest. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or broth to loosen the sauce back up.
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Variations 🎨 For a bit of a kick, add a pinch of cayenne pepper or red chili flakes. You can also toss in some fresh spinach at the end for a pop of color and extra nutrients.
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Preparation Time ⏱️ Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes | Calories: 580 kcal per serving | Servings: 4 servings
I’d love to hear if you enjoyed this dish! How do you like to serve yours—maybe with a side of garlic bread? Do you prefer it for a quick weeknight meal or a slow Sunday dinner? Please leave a comment and share your experience with us!
Enjoy your Creamy Paprika Steak Shells! ✨
