Seared steak, tender shell pasta, and a trio of smoky paprikas swirl together in a silky Parmesan cream sauce—comfort food with a steak-house edge.
📋 Recipe Card
Yield Prep Time Cook Time Total Time
4 servings 15 min 25 min 40 min
Dietary Tags: Comfort Food, Date-Night Dinner, One-Pan Sauce
Ingredients (Checklist-Style)
Main
10 oz shell pasta
1 lb sirloin steak (rib-eye or strip works too)
1 Tbsp olive oil
1 Tbsp butter
1 small yellow onion – minced
3 cloves garlic – minced
1 ½ cups heavy cream
1 tsp smoked paprika
½ tsp sweet paprika
¼ tsp hot paprika (optional, for heat)
Salt & black pepper – to taste
1 cup grated Parmesan
¼ cup sour cream (optional for tang)
Garnish (optional)
Fresh parsley – chopped
Red-pepper flakes
Extra paprika for dusting
Lemon zest or a squeeze of juice for brightness
🔪 Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Add shell pasta and cook 1 minute shy of al dente (check package).
Drain, reserving ½ cup pasta water.
Sear the Steak
Pat steak dry; season generously with salt, pepper, and a pinch of smoked paprika.
Heat olive oil in a large skillet over high heat.
Sear 2–3 minutes per side for a deep crust (about 130 °F for medium-rare).
Transfer to a plate; rest 5 minutes, then slice thinly across the grain.
Sauté Aromatics
Reduce skillet heat to medium; add butter.
Sauté onion 2–3 minutes until translucent.
Stir in garlic; cook 30 seconds until fragrant.
Build the Paprika Cream Sauce
Sprinkle in smoked, sweet, and optional hot paprika; toast 10 seconds.
Pour in heavy cream; bring to a gentle simmer. Season with salt & pepper.
Whisk in Parmesan until smooth and thickened.
(Optional) Off heat, stir in sour cream for extra silk & tang.
Combine & Coat
Add cooked pasta to the sauce; toss gently.
Splash in reserved pasta water as needed to loosen.
Fold in sliced steak and any resting juices until everything is glossy and coated.
Finish & Serve
Divide among warm bowls.
Garnish with parsley, a dusting of paprika, red-pepper flakes, or lemon zest.
Serve immediately—crusty bread or a crisp salad on the side is perfection.
📝 Chef’s Notes
Steak choice: Sirloin offers great value; rib-eye brings extra marbling.
Paprika trio: Smoked = depth, sweet = warmth, hot = gentle kick—adjust to taste.
Sauce too thick? A splash of pasta water or milk loosens it instantly.
Leftover tip: Reheat gently with a touch of cream to revive the sauce.
✨ Introduction
Think of this dish as beef stroganoff’s more adventurous cousin: smoky paprikas meet steak-house richness, all caught in the curves of shell pasta. It’s fast enough for Tuesday night but fancy enough for date night—especially when that Parmesan cream clings to every bite of seared steak.
📸 Step-by-Step Guide
Hard Sear = Flavor
A ripping-hot pan creates caramelized crust in minutes—don’t crowd the steak.
Paprika Bloom
Toasting the spices for just a few seconds unlocks their smoky aroma before the cream mellows them out.
Cream & Cheese
Whisk in Parmesan off a gentle simmer to keep the sauce velvety, never gritty.
Pasta Reunion
Shells trap sauce and steak morsels in every scoop—reserve water to marry it all together.
🧂 Ingredient Swaps & Add-Ins
Swap This For This Why / Flavor Spin
Sirloin Chicken breast/thigh Lighter option—reduce sear time
Heavy cream Half-and-half + 1 tsp flour Cuts fat, still creamy
Parmesan Pecorino Romano Sharper, saltier edge
Shell pasta Rigatoni, orecchiette Any sauce-hugging shape works
Sour cream Greek yogurt Same tang, a bit lighter
🍽 Variations & Serving Ideas
Mushroom Boost: Sauté sliced creminis with the onion for earthy depth.
Veggie Pop: Toss in baby spinach or roasted red peppers before serving.
Crisp Finish: Top with toasted breadcrumb-Parmesan mix under a broiler for 2 minutes.
Pair with: garlic bread, arugula lemon salad, or a glass of tempranillo.
🧊 Storage & Reheat
Method Duration Reheat Tips
Fridge 3 days Gentle stovetop + splash of milk/cream
Freezer 1 month (sauce & steak only) Thaw overnight; sauce may need extra cream
🔍 Nutrition Snapshot* (per serving)
Calories 720 | Protein 40 g | Carbs 62 g | Fat 35 g
*Estimates only; values vary by ingredients and portion size.
❓ FAQs
Can I skip the hot paprika?
Yes—use just sweet & smoked for a mild profile.
Sauce broke after reheating—help!
Whisk in a tablespoon of cream over low heat; it should emulsify back together.
Can I cook steak ahead?
Sear up to 24 hrs early; slice just before adding to the sauce to keep it juicy.
💬 Personal Note
The first time I tried triple-paprika cream I knew it was destined for steak. The smoky warmth wraps around the pasta like a cozy blanket, but that squeeze of lemon zest at the end lifts the whole dish. It’s indulgent yet balanced—exactly how comfort food should taste.
📣 Call to Action
Made these Creamy Paprika Steak Shells? Show off your plate on Instagram with #PaprikaSteakPasta and tag me—I’d love to see your garnish game! And if you enjoyed it, drop a rating below so more food lovers can find this recipe. 🍷🥩