As I poured the smoky aroma of paprika over the sizzling steak, I realized I was on the brink of a comforting culinary masterpiece. These Creamy Paprika Steak Shells come together in just under 40 minutes, making them perfect for those hectic weeknights when you crave something warm and satisfying. This one-skillet wonder is not only easy to whip up, but it also allows for endless customization, from swapping in your favorite veggies to choosing the perfect pasta shape. Creamy and rich, this dish wraps tender steak in a velvety sauce that’s sure to please anyone at your table. Are you ready to dive into a bowl of creamy goodness? Let’s get started!
Why Are Creamy Paprika Steak Shells So Special?
Creamy Paprika Steak Shells deliver exceptional flavor and comfort, making weeknight dinners feel like indulgent feasts. Quick and Convenient: Ready in under 40 minutes, they’re a lifesaver for busy schedules. One-Skillet Wonder: Minimal cleanup means you can enjoy more time with loved ones. Endless Customization: Easily swap in your favorite veggies or pasta shapes to match your cravings. Rich, Smoky Flavor: The combination of smoked paprika and heavy cream creates a taste sensation that’s hard to resist. Pair with a simple side salad or grab some combo ideas from our Garlic Sauce Potatoes for an irresistible meal. You’ll love how this dish brings everyone to the table!
Creamy Paprika Steak Shells Ingredients
Get ready to gather what you need for this scrumptious dish!
For the Steak
- Steak – Choose lean cuts like sirloin, flank, or ribeye for the best tenderness.
For the Pasta
- Medium Shell Pasta – This shape captures the creamy sauce beautifully; cavatappi or penne are great substitutes.
For Sautéing
- Olive Oil – Use a high smoke point oil for sautéing the steak perfectly.
- Butter – Adds richness to the sauce; switch to olive oil if you prefer dairy-free.
For the Aromatics
- Onion – Brings aromatic depth; shallots provide a milder touch if you’d like.
- Garlic – Enhances the overall flavor; adjust according to your personal taste.
For the Sauce
- Smoked Paprika – This bold ingredient gives the dish its signature flavor; feel free to use sweet paprika for a milder kick.
- Heavy Cream – Creates that luxurious creamy texture; you can swap with cream cheese if desired.
- Beef Broth or White Wine – De-glazes the pan, adding umami; vegetable broth can be a lighter choice.
- Grated Parmesan – Provides salinity and richness; try Boursin cheese for an herbed twist.
- Salt & Black Pepper – Essential for seasoning to your preference.
For Garnish
- Optional Fresh Herbs (Parsley or Thyme) – Brightens and colors your dish wonderfully!
This combination of ingredients ensures that your Creamy Paprika Steak Shells will be a true crowd-pleaser, delivering a delightful balance of flavors in every bite. Happy cooking!
Step‑by‑Step Instructions for Creamy Paprika Steak Shells
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil over high heat. Add medium shell pasta and cook for 8-10 minutes until al dente, stirring occasionally. Before draining, reserve ½ cup of the starchy pasta water to help adjust the sauce’s consistency later. Drain the pasta and set aside, allowing it to rest while you prepare the creamy sauce.
Step 2: Sear the Steak
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking. Add the sliced steak to the hot skillet and sear for 2-3 minutes on each side until browned and cooked to your liking. Once done, remove the steak from the skillet and set aside, keeping it warm while you build the rich sauce for your Creamy Paprika Steak Shells.
Step 3: Cook the Aromatics
With the skillet still on medium heat, add 2 tablespoons of butter to the remaining juices in the pan. When the butter melts, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and soft, stirring occasionally to prevent browning. This step will infuse the skillet with aromatic flavors that will enhance the creamy sauce.
Step 4: Incorporate the Paprika
Once the onion and garlic are softened, stir in 2 teaspoons of smoked paprika, blending well until fragrant, about 30 seconds. Next, de-glaze the skillet by adding ½ cup of beef broth or white wine, scraping any browned bits from the bottom with a wooden spoon. Allow the mixture to simmer for 2-3 minutes, letting the liquid reduce slightly and deepen in flavor.
Step 5: Make the Creamy Sauce
Pour in 1 cup of heavy cream, stirring steadily to combine with the paprika-infused mixture. Bring the sauce to a gentle simmer over medium heat, allowing it to thicken for approximately 4-5 minutes, stirring occasionally. As it bubbles, add ½ cup of grated Parmesan cheese, mixing until melted and the sauce is smooth and creamy, perfect for your Creamy Paprika Steak Shells.
Step 6: Combine Pasta and Steak
Gently fold the cooked pasta and seared steak back into the creamy sauce in the skillet, ensuring everything is well-coated. If the sauce appears too thick, add a splash of the reserved pasta water until desired consistency is reached. Continue to heat on low for an additional 2-3 minutes to combine flavors and warm through completely.
Step 7: Season and Serve
Before serving your Creamy Paprika Steak Shells, season generously with salt and black pepper to taste. For a touch of freshness and color, garnish with optional chopped fresh herbs like parsley or thyme. Serve warm, allowing everyone to enjoy a comforting bowl of rich flavors that feel like a homemade hug.
Creamy Paprika Steak Shells Variations
Dive into the world of customization and make these Creamy Paprika Steak Shells your own!
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Dairy-Free: Swap heavy cream for almond or coconut milk for a lighter, dairy-free version that’s still creamy and delicious.
With a touch of coconut, you’ll bring a slightly sweet note that complements the smoky paprika wonderfully. -
Vegetarian Delight: Substitute steak with roasted mushrooms or chickpeas for a hearty, plant-based alternative.
Both options not only add great texture but also soak up the rich sauce beautifully! -
Gluten-Free: Use gluten-free pasta to make this dish inclusive for everyone at the table.
You won’t sacrifice any flavor, and it’s just as comforting! -
Extra Veggies: Toss in spinach or bell peppers during the cooking process for a pop of color and nutrition.
These additions not only enhance flavor but also create a more balanced, wholesome meal. -
Spicy Kick: Add a pinch of cayenne pepper or some crushed red pepper flakes for a pleasant heat.
Just a small amount can elevate the smoky goodness to new heights and make your taste buds dance! -
Flavor Infusion: Experiment with herbs like rosemary or thyme in addition to or instead of the usual parsley.
These fragrant herbs will add depth and elevate the overall flavor profile of the dish. -
Sauce Swap: For a twist, try using a creamy mushroom sauce instead of the traditional cream sauce.
This variation enhances the earthiness and pairs delightfully with the steak and pasta!
For some delightful side ideas to complement your meal, check out our Garlic Sauce Potatoes or create a Mediterranean feast with a Mediterranean Steak Bowl on the side. Happy cooking!
Make Ahead Options
These Creamy Paprika Steak Shells are perfect for meal prep enthusiasts! You can slice your steak and prepare the creamy sauce up to 24 hours in advance, allowing the flavors to meld beautifully. Simply refrigerate the steak and sauce in separate airtight containers. Additionally, cook the medium shell pasta and store it for up to 3 days in the refrigerator; just be sure to toss it lightly with a bit of olive oil to prevent sticking. When you’re ready to serve, gently reheat the sauce and stir in the pre-cooked steak and pasta, ensuring everything is well-coated and warmed through. This way, you’ll enjoy restaurant-quality results with minimal effort, making your busy weeknight dinners stress-free!
Expert Tips for Creamy Paprika Steak Shells
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Cut Against the Grain: When slicing steak, always cut against the grain to ensure tender bites in your Creamy Paprika Steak Shells.
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Reserve Pasta Water: Keep that ½ cup of starchy pasta water handy! It helps adjust the sauce’s thickness perfectly without losing flavor.
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Avoid High Heat: Once you add cream to the sauce, lower the heat to prevent curdling. If it curdles, a splash of warm broth can bring it back!
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Customize Fillings: Feel free to swap in different proteins or use your favorite vegetables to make these Creamy Paprika Steak Shells your own.
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Fresh Herb Garnish: Don’t skip the fresh herbs; they add a splash of color and flavor, elevating the dish even further!
What to Serve with Creamy Paprika Steak Shells
Elevate your dining experience by pairing these delightful steak shells with fresh and flavorful sides.
- Garlic Bread: Crispy on the outside and buttery on the inside, it’s perfect for soaking up that luscious creamy sauce while adding a delightful crunch.
- Simple Side Salad: A light mix of greens with a tangy vinaigrette balances the richness of the dish, creating a refreshing contrast to the creamy flavors.
- Roasted Vegetables: Caramelized, earthy vegetables enhance the meal, bringing a sweet and savory depth that complements the smoky paprika beautifully.
- Steamed Broccoli: Crisp-tender broccoli adds a vibrant color and nutrition, making it a fantastic way to incorporate greens into your meal while remaining light and satisfying.
Delight your guests with an after-dinner treat by serving a Chocolate Mousse. The richness of the mousse offers a decadent conclusion to a hearty dish, leaving everyone craving just one more bite. Consider pairing with a glass of robust red wine for an indulgent finish!
How to Store and Freeze Creamy Paprika Steak Shells
- Fridge: Store leftovers in an airtight container for up to 4 days. Just reheat gently on the stove or microwave for quick access to comfort.
- Freezer: For longer storage, freeze Creamy Paprika Steak Shells in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: When reheating, add a splash of milk or reserved pasta water to restore creaminess. Warm over low heat, stirring gently until heated through.
- Airtight Storage: Always ensure the container is tightly sealed to prevent freezer burn and maintain flavor. Enjoy this delightful dish even after a busy week!
Creamy Paprika Steak Shells Recipe FAQs
How do I choose the best steak for this recipe?
Absolutely! For the best results, I recommend selecting lean cuts like sirloin, flank, or ribeye. Look for steak that has a bright red color with minimal fat. Slicing it thinly across the grain before cooking will ensure tenderness.
Can I store leftovers, and how long will they last?
Very much! Store your Creamy Paprika Steak Shells in an airtight container in the refrigerator for up to 4 days. Just make sure to reheat gently to preserve the creamy texture.
What’s the best way to freeze Creamy Paprika Steak Shells?
To freeze, transfer the dish to a freezer-safe container. It can be frozen for up to 3 months. For best results, thaw overnight in the refrigerator before reheating. When ready to enjoy, gently reheat on low, adding a splash of reserved pasta water if needed to restore the creaminess.
What should I do if my sauce curdles?
Don’t fret! If your sauce curdles, it’s likely due to cooking at high heat after adding cream. Just reduce the heat, and add a splash of warm beef broth, stirring gently until it smooths out again.
Are there any dietary considerations for this recipe?
Absolutely! If you have dietary restrictions, you can customize this dish to suit your needs. Substitute the steak with chicken or a plant-based protein, and use gluten-free pasta if necessary. For a dairy-free option, almond or coconut milk works well in place of heavy cream.
Can I use fresh herbs with this dish?
Of course! Fresh herbs like parsley or thyme not only add a lovely pop of color to your Creamy Paprika Steak Shells but also enhance the flavor profile. Sprinkle some on just before serving for that fresh touch.
Creamy Paprika Steak Shells for a Cozy Home-Cooked Meal
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add medium shell pasta and cook for 8-10 minutes until al dente, reserving ½ cup of pasta water before draining.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the sliced steak for 2-3 minutes on each side, then remove from skillet to keep warm.
- Add 2 tablespoons of butter to the skillet. Sauté the diced onion and minced garlic for 3-4 minutes until translucent.
- Stir in 2 teaspoons of smoked paprika and de-glaze with ½ cup of beef broth or white wine. Simmer for 2-3 minutes.
- Pour in 1 cup of heavy cream and simmer for 4-5 minutes, then add ½ cup of grated Parmesan cheese, stirring until smooth.
- Fold the cooked pasta and seared steak back into the sauce, adding reserved pasta water if necessary. Heat on low for 2-3 minutes.
- Season with salt and black pepper, garnish with fresh herbs if desired, and serve warm.
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