Creamy Paprika Steak Shells

A quick dish featuring thinly sliced steak and pasta shells in a creamy paprika sauce.

Equipment

• skillet

Ingredients

• 250–300g steak (sirloin or ribeye), thinly sliced
• 250g pasta shells
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup heavy cream (Substitute: Half-and-half for lighter texture)
• 1 teaspoon smoked paprika (Regular paprika works too, but smoked adds depth)
• 2 cloves garlic, minced
• ½ small onion, finely chopped
• ½ cup grated Parmesan cheese
• Salt and black pepper (to taste)

Instructions

1. Boil the shells in salted water according to package directions. Drain and set aside (reserve a little pasta water).
2. Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper. Sear quickly (1–2 minutes per side) until browned. Remove and set aside.
3. In the same pan, melt butter and sauté onion until soft and garlic for about 30 seconds.
4. Pour in the cream and stir in smoked paprika and a pinch of salt and pepper. Let it simmer gently for 2–3 minutes.
5. Add cheese & combine

Notes

Don’t overcrowd the pan—work in batches if needed. The recipe source indicates steps are incomplete and directs users to a next page for complete cooking steps.