Here’s a delicious, creamy Paprika Steak Shells recipe 🥩🍝—rich, comforting, and quick to make for dinner.
Ingredients (Serves 2–3)
- 8 oz pasta shells (or any pasta you have)
- 1 tablespoon olive oil
- 1 lb steak (sirloin, ribeye, or your choice), thinly sliced
- Salt & pepper to taste
- 1 teaspoon smoked paprika (plus extra for garnish)
- 2–3 cloves garlic, minced
- 1 small onion, diced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Cook pasta:
- Boil shells in salted water according to package directions. Drain and set aside.
- Cook steak:
- Heat olive oil in a large skillet over medium-high heat.
- Season steak slices with salt, pepper, and smoked paprika.
- Sear steak 2–3 minutes per side until cooked to your liking. Remove from pan and set aside.
- Make creamy sauce:
- In the same pan, sauté onion and garlic until soft, 2–3 minutes.
- Add heavy cream and bring to a simmer.
- Stir in Parmesan until melted and creamy. Adjust salt/pepper to taste.
- Combine:
- Add cooked pasta shells and steak slices to the sauce. Toss until everything is coated.
- Serve:
- Garnish with extra smoked paprika and chopped parsley.
- Serve hot with a side salad or garlic bread.
Tips & Variations
- Extra veggies: add bell peppers, mushrooms, or spinach to the sauce.
- Lower fat: use half-and-half or milk instead of heavy cream.
- Spicy kick: sprinkle a pinch of cayenne or chili flakes.
If you want, I can make a high-protein version using steak + cottage cheese or Greek yogurt in the creamy sauce that’s perfect for a filling teen-friendly meal.
Do you want me to do that?