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.

In a large skillet, warm up the olive oil over medium heat.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion turns translucent, which will take about 3-4 minutes.

Toss in the steak strips, cooking until browned on all sides, approximately 5-7 minutes.

Sprinkle the paprika over the steak and stir to coat it evenly.

Pour in the beef broth and raise the heat to bring it to a simmer. Let it bubble gently for about 3 minutes.

Stir in the heavy cream until well combined.

Add in the cooked pasta shells and gently mix everything together.

Sprinkle in salt and pepper to taste.

Dish out the Paprika Steak Pasta Shells onto plates and serve hot.