After a particularly long week filled with deadlines and takeout pizzas, I found myself craving a comforting dish that wasn’t just another meal from a cardboard box. As I rummaged through my pantry, the vibrant red of paprika caught my eye, instantly reminding me of warm, hearty meals from my childhood. That’s how I stumbled upon my new favorite recipe: Paprika Steak Pasta Shells.
Picture this: the rich aroma of sautéed garlic mingling with tender strips of steak and a luscious cream sauce swirling around perfectly cooked pasta shells. It’s a simple yet elevated dish that can be whipped up in just 35 minutes, making it perfect for those evenings when you want something special without the fuss. Plus, the smoky undertones of paprika give it a unique flair that distinguishes it from your standard pasta dinners. Trust me, this is one meal that will leave you feeling both satisfied and happy!
Why You'll Love This Paprika Steak Pasta Shells
- This recipe is incredibly easy to prepare, requiring just 35 minutes from start to finish.
- The combination of flavors from the paprika, steak, and creamy sauce creates a delicious dish that will tantalize your taste buds.
- Its versatility makes it suitable for weeknight dinners or special gatherings, impressing family and friends alike.
- The beautiful presentation of this dish will turn any meal into an occasion worth celebrating.
Paprika Steak Pasta Shells Ingredients
• Here’s everything you need for a delicious meal!
For the Pasta
- 8 oz pasta shells – perfect for holding the creamy sauce and flavorful steak.
For the Steak
- 1 lb steak – ensure it’s cut into strips for even cooking and easy eating.
- 2 tbsp paprika – adds a smoky depth to make your Paprika Steak Pasta Shells truly shine.
For the Aromatics
- 1 onion – chopped, it provides natural sweetness when sautéed.
- 3 cloves garlic – minced for that irresistible fragrant touch.
For the Sauce
- 1 cup beef broth – brings rich flavor and moisture to the dish.
- 1 cup heavy cream – results in a luxuriously creamy sauce that binds everything together.
For Cooking
- 2 tbsp olive oil – helps to sauté the vegetables and cook the steak.
- Salt and pepper – season to taste, elevating the dish’s flavors.
How to Make Paprika Steak Pasta Shells
-
Cook Pasta: Begin by boiling water and cooking the pasta shells according to the package instructions. Drain them once they’re al dente and set aside for later.
-
Heat Oil: In a large skillet, warm up the olive oil over medium heat. You want it nice and hot, but not smoking, to create the perfect base for your aromatics.
-
Sauté Aromatics: Add the chopped onion and minced garlic to the skillet. Sauté until the onion turns translucent, which will take about 3-4 minutes. The smell will be heavenly!
-
Cook Steak: Toss in the steak strips, making sure it’s an even layer in the skillet. Cook until the steak is browned on all sides, approximately 5-7 minutes, for that delicious, seared flavor.
-
Add Paprika: Sprinkle the paprika over the steak and stir to coat it evenly. The vibrant color and smoky aroma will brighten up your dish!
-
Simmer with Broth: Pour in the beef broth and raise the heat to bring it to a simmer. Let it bubble gently for about 3 minutes, allowing those flavors to meld together.
-
Incorporate Cream: Next, stir in the heavy cream until it’s well combined, creating a luscious sauce that wraps around your steak and fills the kitchen with comfort.
-
Combine Pasta: Add in the cooked pasta shells and gently mix everything together. Heat through for a couple more minutes, letting the pasta soak up that delicious sauce.
-
Season to Taste: Finally, sprinkle in salt and pepper to taste. Adjust the seasoning to your liking, making this dish uniquely yours.
-
Serve Hot: Dish out the Paprika Steak Pasta Shells onto plates, making sure each serving is generously covered in that delectable sauce. Enjoy!
Optional: Garnish with freshly chopped parsley for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Paprika Steak Pasta Shells?
Creating the perfect meal isn’t just about the main dish; it’s about building a comforting dining experience that delights all the senses.
-
Garlicky Breadsticks: These soft, buttery sticks with a hint of garlic make for a perfect accompaniment that guests can enjoy while waiting for the main dish.
-
Roasted Vegetables: A vibrant medley of seasonal veggies like bell peppers and zucchini roasted to perfection adds color and nutrition to the meal, complementing the hearty pasta beautifully.
-
Caesar Salad: Crisp romaine, tangy dressing, and crunchy croutons provide a refreshing contrast to the creamy steak sauce, balancing the richness of the pasta.
-
Creamy Coleslaw: This cool, creamy side brings a delightful crunch and sweetness that enhances the savory flavors of the main dish, creating a well-rounded plate.
-
Red Wine: A glass of full-bodied red wine, such as a Cabernet Sauvignon, pairs wonderfully with the bold flavors of the steak and paprika, heightening the dining experience.
-
Chocolate Mousse: For dessert, a rich chocolate mousse offers an indulgent finish, perfectly capping off the meal with its silky texture and deep flavor.
Each of these pairings contributes something unique, making every bite of your Paprika Steak Pasta Shells even more delectable!
How to Store and Freeze Paprika Steak Pasta Shells
Fridge: Store leftover Paprika Steak Pasta Shells in an airtight container for up to 3 days. Reheating in the microwave or on the stovetop is ideal; add a splash of cream to revive the sauce.
Freezer: For longer storage, freeze the pasta in an airtight container or heavy-duty freezer bag for up to 2 months. To thaw, move it to the fridge overnight before reheating gently.
Reheating: When ready to enjoy, reheat on low heat in a skillet, stirring occasionally. Add a little beef broth or cream to prevent the sauce from thickening too much.
Serving Suggestions: Pair the reheated pasta with fresh herbs or a sprinkle of cheese for added flavor right before serving.
Make Ahead Options
These Paprika Steak Pasta Shells are ideal for meal prep, allowing you to enjoy a comforting meal even on the busiest nights. You can cook the pasta shells and sauté the steak with spices up to 24 hours in advance; simply refrigerate them in an airtight container. The sauce can be made and stored separately for up to 3 days—this keeps the pasta from becoming mushy. When you’re ready to serve, just reheat the steak and pasta mixture in a skillet, adding the freshly made sauce to warm through. This prep ensures your meal remains just as delicious, saving you time without sacrificing flavor!
Paprika Steak Pasta Shells Variations
Feel free to get creative with this recipe and tailor it to your taste preferences!
-
Veggie-Packed: Add chopped bell peppers and mushrooms to sauté along with onions and garlic for extra flavor and nutrition.
-
Spicy Kick: Stir in some red pepper flakes or a splash of hot sauce while cooking the steak for a zesty finish that’ll warm your heart.
-
Gluten-Free: Substitute regular pasta shells with gluten-free versions made from rice or quinoa for a delicious, gluten-free treat.
-
Dairy-Free: Replace heavy cream with coconut milk or cashew cream for a lighter, dairy-free version that still feels indulgent.
-
Herb Infusion: Enhance the sauce with fresh herbs like basil or parsley; sprinkle them on top right before serving for a burst of freshness.
-
Cheesy Delight: Mix in some grated Parmesan or mozzarella cheese just before serving to add a creamy, cheesy layer that elevates every bite.
-
Protein Swap: Use chicken or shrimp instead of steak for a different protein that pairs beautifully with the paprika sauce.
-
Pasta Variety: Experiment with different types of pasta like penne or fusilli that will hold the sauce just as well as shells do!
Chef's Helpful Tips
- When making Paprika Steak Pasta Shells, always cook the pasta shells until they are al dente to prevent them from becoming mushy when combined with the sauce.
- To achieve a nicely browned steak, avoid overcrowding the pan and cook the strips in batches if necessary.
- When adding paprika, be sure to sprinkle it evenly over the steak to maximize its flavor throughout the dish.
- For the best results, let the beef broth simmer gently for a few minutes, as this helps meld the flavors before adding in the cream.
Paprika Steak Pasta Shells Recipe FAQs
What type of steak is best for Paprika Steak Pasta Shells?
Absolutely! For the best flavor and texture, I recommend using tender cuts like sirloin, ribeye, or tenderloin. These cuts sear beautifully and remain juicy throughout the cooking process.
How should I store leftovers of Paprika Steak Pasta Shells?
To keep your leftovers fresh, store them in an airtight container in the fridge for up to 3 days. For optimal texture, it’s best to separate the pasta and sauce if you can. This prevents the pasta from becoming too soft or mushy.
Can I freeze Paprika Steak Pasta Shells?
Yes, you certainly can! Allow the dish to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
How do I rehydrate the sauce when reheating?
When reheating, warm the dish in a skillet over medium heat and add a splash of beef broth or heavy cream to rehydrate the sauce and restore its creamy texture. Stir gently until heated through—this should take about 5-7 minutes.
Can anyone with dietary restrictions enjoy Paprika Steak Pasta Shells?
Very! If you have a dietary consideration, like gluten sensitivity, you can easily substitute regular pasta with gluten-free pasta shells. Similarly, if you’re looking for a lighter version, you could replace heavy cream with a plant-based milk or vegan cream alternative.
What if I have leftover paprika? Any suggestions?
If you find yourself with extra paprika, don’t worry! You can use it in a variety of dishes, from seasoning roasted vegetables to adding depth to soups and stews. It also works wonderfully in spice rubs for grilled meats. So creative cooking awaits!
Paprika Steak Pasta Shells
Ingredients
Equipment
Method
- Boil a pot of salted water and cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Toss in the steak strips and cook, stirring frequently, until they are browned on all sides—about 5-7 minutes.
- Sprinkle 2 tablespoons of paprika over the steak and stir well to coat.
- Pour in 1 cup of beef broth and bring it to a gentle simmer for about 2-3 minutes.
- Stir in 1 cup of heavy cream and mix until well combined, creating a velvety sauce.
- Add the cooked pasta shells to the skillet and gently toss to coat them in the sauce. Heat through for another 2-3 minutes.
- Finally, season with salt and pepper to taste.
- Ladle the Paprika Steak Pasta Shells into bowls and serve immediately.
