A simple, creamy pasta with steak and paprika.
introduction
This dish mixes tender steak, creamy sauce, and pasta shells. It cooks fast and tastes rich. If you like hearty steak bakes, you may also enjoy a similar recipe like this Amish hamburger steak bake version for more ideas.
why make this recipe
Make this recipe when you want a quick, filling dinner. It uses few ingredients and cooks in one pan for the sauce. The smoked paprika gives a warm, smoky flavor that lifts the cream and steak.
how to make Creamy Paprika Steak Shells
You will brown the steak, make a quick cream sauce with smoked paprika, and toss the cooked shells in the sauce. Work in this order: cook the pasta, sauté onion and garlic, brown the steak, add paprika and cream, then mix with pasta. For a similar hearty idea, check a related comfort-dish recipe here: Amish hamburger steak bake original.
Ingredients :
1 pound of pasta shells
1 pound of steak, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions :
- Cook pasta shells according to package instructions and drain.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sautéing until softened.
- Add steak bites to the skillet, cooking until browned and cooked to desired doneness.
- Stir in smoked paprika, followed by the heavy cream. Cook until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Add cooked pasta shells to the skillet, tossing to coat in the creamy sauce.
- Serve hot, garnished with fresh parsley.
how to serve Creamy Paprika Steak Shells
Serve this hot on plates or in a shallow bowl. Add extra parsley on top. A side salad or steamed vegetables go well. For a fuller meal, serve with crusty bread to soak the sauce.
how to store Creamy Paprika Steak Shells
Cool the dish to room temperature. Put in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce, or microwave in short bursts, stirring between.
tips to make Creamy Paprika Steak Shells
- Use room-temperature steak so it cooks evenly.
- Do not overcrowd the pan when browning steak; cook in batches if needed.
- Taste the sauce before serving and add more salt or paprika if needed.
- If the sauce is too thin, simmer a few minutes to thicken. If too thick, add a little milk or cream.
variation (if any)
- Swap heavy cream for half-and-half for a lighter sauce.
- Add mushrooms or bell peppers when sautéing the onion for extra veggies.
- Use sweet paprika instead of smoked if you want less smoky flavor.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, rotini, or rigatoni work well.
Q: How do I know when the steak is done?
A: Cut a piece to check. For medium, aim for a slight pink center. Cook longer for well done.
Q: Can I make this dairy-free?
A: Use coconut cream or a dairy-free heavy cream substitute, but the flavor will change.
Q: Can I freeze it?
A: Freezing cream-based sauces can change texture. It’s best to freeze only the cooked steak separately, then remake the sauce when ready.
Conclusion
This creamy pasta is quick, rich, and easy to make for weeknight dinners. For an alternate version and more serving ideas, see the recipe page Creamy Paprika Steak Shells – Cooked. For another take and presentation tips, check Creamy Paprika Steak Shells | Entrées | Umami.
Creamy Paprika Steak Shells
Ingredients
Method
- Cook pasta shells according to package instructions and drain.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sautéing until softened.
- Add steak bites to the skillet, cooking until browned and cooked to desired doneness.
- Stir in smoked paprika, followed by the heavy cream. Cook until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Add cooked pasta shells to the skillet, tossing to coat in the creamy sauce.
- Serve hot, garnished with fresh parsley.