Begin by boiling water in a large pot and add the pasta shells. Cook according to package instructions until al dente. Drain and set aside, ensuring they remain warm.

In a large skillet, add 2 tablespoons of olive oil over medium heat. Allow it to warm up, so the oil glistens before adding other ingredients.

Add the chopped onion and minced garlic to the skillet. Sauté them for about 3-4 minutes, or until the onion becomes translucent, filling your kitchen with a welcoming aroma.

Next, introduce the steak strips to the skillet, spreading them out evenly. Cook for about 5-7 minutes, stirring frequently until the steak is browned on all sides and tender.

Once the steak is cooked, sprinkle 2 tablespoons of paprika over the meat. Stir well to ensure each piece of steak is coated in that smoky goodness.

Pour in 1 cup of beef broth, stirring gently. Bring the mixture to a simmer and let it bubble for about 2-3 minutes, allowing the flavors to mingle.

Pour in 1 cup of heavy cream, stirring continually until everything is well combined. The sauce should become creamy and luscious, creating a beautiful dish.

Gently fold in the cooked pasta shells, ensuring they are thoroughly coated with the creamy paprika sauce. Heat everything through for another 2-3 minutes.

Finally, sprinkle salt and pepper as desired. Taste the dish and adjust the seasoning to bring out the flavors beautifully.

Dish out generous portions while the Paprika Steak Pasta Shells are still hot. Enjoy every creamy, savory bite!