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Creamy Paprika Steak Shells
Anderson Jorge

Creamy Paprika Steak Shells

Creamy Paprika Steak Shells
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g medium pasta shells – ideal for holding creamy sauce
  • 1 lb 450 g sirloin or ribeye steak – cut into bite-sized pieces
  • 1 tbsp olive oil – for searing steak
  • 1 tbsp unsalted butter – adds richness to the sauce
  • 3 cloves garlic – finely minced for aromatic depth
  • 1 small onion ½ cup – finely chopped for sweetness
  • 1 ½ tsp smoked paprika – gives signature smoky flavor
  • ½ tsp sweet paprika – balances the smokiness
  • 1 cup 240 ml heavy cream – creates creamy texture
  • ½ cup 120 ml beef broth – adds depth and richness
  • ½ cup 50 g grated Parmesan cheese – for creamy finish
  • Salt – to taste
  • Black pepper – to taste
  • 2 tbsp fresh parsley – chopped for garnish

Method
 

  1. Boil pasta shells in salted water until al dente, then drain and set aside
  2. Pat steak pieces dry and season with salt, pepper, and paprika
  3. Heat olive oil in a large skillet over medium-high heat
  4. Sear steak pieces in a single layer for 2–3 minutes per side until browned
  5. Remove steak from skillet and set aside
  6. In the same pan, melt butter and sauté chopped onion until soft
  7. Add minced garlic and cook briefly until fragrant
  8. Stir in smoked and sweet paprika to release flavor
  9. Pour in beef broth and simmer for a couple of minutes
  10. Add heavy cream and cook until slightly thickened
  11. Stir in Parmesan cheese until melted and smooth
  12. Return steak to the skillet and coat in the sauce
  13. Add cooked pasta shells and toss everything together
  14. Garnish with fresh parsley and serve warm

Notes

  • Protein: 32 g
  • Carbohydrates: 45 g
  • Fat: 30 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 520 mg