Come closer, my friend, and let me share a secret from my culinary atelier. Some evenings call for a meal that feels like both a grand celebration and a warm, familiar embrace. We seek the thrill of something special without the burden of a day spent over the stove. It is for these very moments that this Creamy Paprika Steak Shells recipe was born.
This is more than a simple pasta dish; it is a small act of alchemy. It’s the transformation of humble ingredients—steak, pasta, a whisper of spice—into a symphony of flavor that can elevate a Tuesday night into a treasured memory. It is the kind of cooking that nourishes the soul as much as the body, a true heritage dish in the making.
✨ Why This Dish is a Treasure
There is a certain magic in a dish that balances elegance with ease. This recipe is a treasure because it delivers a restaurant-quality experience with the straightforward comfort of home cooking. The smoky depth of the paprika, the rich caress of the cream sauce, and the savory satisfaction of perfectly seared steak come together in perfect harmony. Each pasta shell becomes a tiny vessel, capturing the sauce and ensuring every single bite is a decadent one. It is a testament to the fact that you do not need complexity to create profound flavor.
🔪 The Alchemist's Pantry: Key Ingredients & Tools
Key Ingredients
The beauty of this dish lies in the quality of its components. For the most sublime result, seek out a tender sirloin steak, which sears beautifully. The smoked sweet paprika is the soul of the sauce; do not substitute it with regular paprika, as you will miss its signature smoky depth. Heavy cream provides the necessary fat content for a luscious, stable sauce that coats the pasta perfectly, and a good quality Parmesan cheese, grated from a block, will melt much more smoothly than its pre-shredded counterpart.
Essential Tools
You will need a large, heavy-bottomed skillet—cast iron is my preferred vessel for achieving a perfect sear on the steak. You will also need a separate large pot for boiling the pasta, a sharp knife for the steak and aromatics, and a whisk to bring our creamy sauce together into a velvety emulsion.
💡 Chef's Notes: Pro Tips & FAQs
The Full Step-by-Step Recipe is Below
📖 The Method: The Complete Creamy Paprika Steak Shells Recipe
Ingredients
- • 1 lb sirloin steak (about 1-inch thick)
- • 12 oz medium pasta shells (conchiglie)
- • 2 tbsp olive oil, divided
- • 1 medium yellow onion, finely chopped
- • 3 cloves garlic, minced
- • 1 tbsp smoked sweet paprika
- • 1/2 cup beef broth
- • 1 1/2 cups heavy cream
- • 1/2 cup freshly grated Parmesan cheese
- • Salt and freshly ground black pepper to taste
- • 2 tbsp fresh parsley, finely chopped, for garnish
Instructions
- 1 Begin by preparing your steak. Pat it completely dry with paper towels—this is crucial for a good sear. Season generously on all sides with salt and pepper.
- 2 Set a large pot of salted water to boil for the pasta.
- 3 Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once the oil shimmers, carefully place the steak in the pan. Sear for 3-4 minutes per side for medium-rare, or until a deep, brown crust forms.
- 4 Remove the steak from the skillet and transfer it to a cutting board. Let it rest for at least 10 minutes; do not slice it yet. This allows the juices to redistribute, ensuring a tender bite.
- 5 While the steak rests, add the pasta shells to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- 6 Reduce the heat under the skillet to medium. Add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 4-5 minutes, until softened and translucent, scraping up any browned bits from the steak.
- 7 Stir in the minced garlic and smoked paprika. Cook for one minute more, until fragrant. This toasting of the spice is where its deep flavor awakens.
- 8 Pour in the beef broth to deglaze the pan. Use a wooden spoon to scrape up any remaining flavorful bits from the bottom of the skillet. Allow the broth to simmer and reduce by about half.
- 9 Reduce the heat to low and slowly whisk in the heavy cream. Allow the sauce to gently heat through, but do not let it come to a rolling boil.
- 10 Turn off the heat and stir in the grated Parmesan cheese until it has melted and the sauce is smooth. Season with salt and pepper to your taste. If the sauce is too thick, you can add a splash of the reserved pasta water.
- 11 Thinly slice the rested steak against the grain.
- 12 Add the drained pasta and the sliced steak (along with any accumulated juices from the cutting board) to the skillet with the sauce. Toss gently to coat everything beautifully.
🍽️ The Final Flourish: Plating & Serving
A dish eaten with the eyes first is a dish that tastes twice as good. Presentation is the final loving touch we give to our creation.
To serve, ladle the Creamy Paprika Steak Shells into warm, shallow bowls. This allows the beautiful colors to shine and makes it easy to enjoy every last bite. Garnish generously with the finely chopped fresh parsley for a touch of freshness and vibrant color. For an extra hint of drama, a final, light dusting of smoked paprika can be added just before it reaches the table. Serve immediately, as this dish is at its most sublime when it is hot and the sauce is velvety smooth.
💌 From Genevieve's Kitchen: A Final Word
And there you have it. A symphony in a bowl. This dish is a reminder that the most profound moments of joy in the kitchen often come from simple, honest flavors treated with care. It is a meal to be shared, to be savored, and to be remembered.
May your kitchen be filled with the wonderful aroma of paprika and garlic, and may this recipe bring a touch of comforting elegance to your table. Bon appétit!