Creamy Paprika Steak Shells: A Bold, Comforting Pasta Dish You’ll Crave Again and Again
There are some meals that feel indulgent without being fussy—dishes that balance bold flavor, creamy comfort, and just enough elegance to make an ordinary night feel special. Creamy Paprika Steak Shells is one of those recipes.
This dish brings together tender, seared steak bites, perfectly cooked pasta shells, and a luxuriously creamy paprika sauce that clings to every curve of pasta. It’s smoky, savory, slightly spicy, and deeply satisfying. Whether you’re cooking for a date night, a family dinner, or just yourself after a long day, this recipe delivers restaurant-level flavor with weeknight practicality.
In this post, we’ll dive deep into everything you need to know to make Creamy Paprika Steak Shells flawlessly—from ingredient selection and cooking techniques to variations, storage tips, and serving ideas. By the end, you’ll understand not just how to make it, but why each step matters.
Why Creamy Paprika Steak Shells Works So Well
At its heart, this dish is about contrast and balance:
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Rich creaminess from the sauce
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Smoky depth from paprika
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Savory umami from well-seared steak
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Tender pasta that traps sauce in every bite
Paprika is the quiet star here. Often underestimated, paprika brings warmth rather than heat, especially when paired with cream. Add garlic, onions, and a splash of broth, and suddenly you have a sauce that feels layered and complex without requiring a long ingredient list.
The steak adds substance and indulgence, transforming what could be a simple pasta dish into something hearty and memorable.
Choosing the Right Ingredients
Great food starts with good ingredients. You don’t need anything exotic, but choosing wisely makes all the difference.
Steak Selection
The best cuts for this recipe are:
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Sirloin – Lean but flavorful, affordable, and easy to cook
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Ribeye – Rich, juicy, and luxurious
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Strip steak – Balanced tenderness and beefy flavor
Avoid stew meat or very tough cuts. You want steak that can be cooked quickly and remain tender.
Pro tip: Let the steak sit at room temperature for 20–30 minutes before cooking. This ensures even searing.
Paprika: The Soul of the Dish
Paprika isn’t just a garnish here—it’s the backbone of the sauce.
You can use:
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Smoked paprika (highly recommended)
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Sweet paprika
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Or a blend of both
Smoked paprika adds depth and a subtle wood-fired flavor that pairs beautifully with steak. If you enjoy a little heat, you can add a pinch of hot paprika or cayenne, but this dish is more about warmth than spice.
Pasta Shells: Why They Matter
Medium or large pasta shells are ideal because:
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Their curved shape holds sauce beautifully
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They provide a satisfying bite
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They visually showcase the creamy sauce
If you don’t have shells, substitutes include:
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Rigatoni
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Penne
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Cavatappi
Dairy and Sauce Components
For the creamiest result, use:
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Heavy cream (preferred)
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Full-fat half-and-half (acceptable substitute)
Lower-fat dairy can work, but the sauce may be thinner and less luxurious.
You’ll also need:
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Garlic
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Onion or shallot
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Beef broth
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Butter or olive oil
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Parmesan cheese
Full Ingredient List
Here’s everything you’ll need for Creamy Paprika Steak Shells:
For the Steak
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1½ lbs steak (sirloin, ribeye, or strip), cut into bite-size pieces
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1 tsp smoked paprika
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½ tsp salt
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½ tsp black pepper
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1 tbsp olive oil
For the Pasta
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12 oz pasta shells
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Salted water for boiling
For the Sauce
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2 tbsp butter
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1 small onion or shallot, finely diced
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4 cloves garlic, minced
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2 tsp smoked paprika
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1 tsp sweet paprika
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1 cup beef broth
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1½ cups heavy cream
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½ cup freshly grated Parmesan cheese
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Salt and pepper to taste
Optional Garnishes
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Fresh parsley
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Extra Parmesan
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Cracked black pepper
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta shells until al dente, according to package instructions.
Reserve ½ cup of pasta water before draining. This can help loosen the sauce later if needed.
Set pasta aside.
2. Season and Sear the Steak
Pat the steak pieces dry with paper towels—this is crucial for a good sear.
Season with:
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Smoked paprika
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Salt
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Black pepper
Heat olive oil in a large skillet over medium-high heat. When hot, add steak in a single layer. Do not overcrowd the pan.
Sear for 2–3 minutes per side until browned but still tender inside.
Remove steak from the pan and set aside.
3. Build the Flavor Base
Reduce heat to medium. In the same skillet, add butter.
Once melted, add diced onion or shallot. Cook for 3–4 minutes until soft and translucent.
Add garlic and cook for 30 seconds, just until fragrant.
Stir in:
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Smoked paprika
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Sweet paprika
Let the spices toast briefly to release their aroma.
4. Create the Creamy Paprika Sauce
Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan. These bits are pure flavor.
Simmer for 2–3 minutes.
Add heavy cream and stir gently. Reduce heat to low and let the sauce thicken slightly, about 5 minutes.
Stir in Parmesan cheese until melted and smooth.
Season with salt and pepper to taste.
5. Combine Everything
Add cooked pasta shells directly to the sauce. Toss gently to coat.
Return steak to the pan, including any juices. Stir carefully so the steak stays tender.
If the sauce is too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
6. Serve and Garnish
Remove from heat and garnish with:
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Fresh parsley
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Extra Parmesan
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Cracked black pepper
Serve immediately while hot and creamy.
Tips for Perfect Creamy Steak Pasta
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Don’t overcook the steak. It will continue cooking slightly when added back to the sauce.
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Grate your own Parmesan. Pre-shredded cheese doesn’t melt as smoothly.
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Toast the paprika briefly. This deepens its flavor without bitterness.
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Salt in layers. Season steak, pasta water, and sauce separately for balance.
Variations and Customizations
Make It Spicy
Add:
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Red pepper flakes
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Cayenne pepper
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Hot paprika
Add Vegetables
Great additions include:
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Mushrooms
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Spinach
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Roasted red peppers
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Zucchini
Make It Lighter
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Use half-and-half instead of cream
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Reduce cheese slightly
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Add more vegetables
Make It Extra Decadent
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Add a splash of white wine before the broth
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Finish with a knob of butter
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Use ribeye steak
What to Serve With Creamy Paprika Steak Shells
This dish is rich, so pair it with something fresh or crisp:
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Garlic bread or crusty baguette
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Simple green salad with lemon vinaigrette
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Roasted asparagus or green beans
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Sparkling water or a dry red wine
Storage and Reheating Tips
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat gently on the stovetop or microwave with a splash of cream or broth to revive the sauce.
Avoid high heat, which can overcook the steak and break the sauce.
Why This Recipe Belongs in Your Rotation
Creamy Paprika Steak Shells checks all the boxes:
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Comforting yet elevated
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Bold but balanced
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Simple enough for weeknights
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Impressive enough for guests
It’s the kind of dish that becomes a signature—one you’re asked to make again and again.
If you’re looking for a pasta recipe that goes beyond the ordinary, this is it.
Final Thoughts
Cooking doesn’t always need to be complicated to feel special. Sometimes, all it takes is a thoughtful combination of ingredients, a well-seasoned pan, and a creamy sauce that brings everything together.
Creamy Paprika Steak Shells is proof that comfort food can still be bold, beautiful, and deeply satisfying. Once you try it, don’t be surprised if it earns a permanent place in your kitchen.
Happy cooking 🍝🥩
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