Here's what you'll need to create this creamy, smoky masterpiece. We've included notes on each ingredient to help you understand its role and make smart substitutions if needed .
For the Pasta and Steak
12 oz medium shell pasta (the classic choice, but penne, rigatoni, or rotini work great too)
1 lb steak (sirloin, ribeye, or flank steak are ideal for their tenderness and flavor)
1 tbsp olive oil, for searing
For the Creamy Paprika Sauce
1 tbsp unsalted butter, for richness
1 small onion, finely chopped
3 cloves garlic, minced
1.5 tsp smoked paprika (this is key for that signature smoky flavor; regular paprika works in a pinch)
½ cup beef broth, for depth and to deglaze the pan
½ cup grated Parmesan cheese, plus more for serving (freshly grated melts much smoother)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Instructions
This recipe comes together in about 35-40 minutes. The key is to get your timing right so the pasta finishes as the sauce comes together .
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the shell pasta and cook according to package directions until al dente .
Pro Tip: Before draining, reserve about 1 cup of the starchy pasta water. This "liquid gold" is perfect for thinning the sauce later if needed . Drain the pasta and set it aside.
Step 2: Sear the Steak
While the pasta cooks, pat the steak dry with paper towels and cut it into thin, bite-sized strips across the grain . Season generously with salt and pepper, and a pinch of the smoked paprika if you like .
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak strips in a single layer, working in batches if needed to avoid crowding . Sear for 2-3 minutes per side until nicely browned but still tender. Remove the steak from the skillet and set it aside on a plate .
Step 3: Sauté the Aromatics
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until soft and translucent . Add the minced garlic and cook for another 30 seconds until fragrant .
Step 4: Build the Creamy Sauce
Stir in the smoked paprika and cook for about 1 minute to "bloom" it, which deepens its flavor .
Pour in the beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and lift up all those delicious browned bits .
Let the broth simmer for 2-3 minutes, then pour in the heavy cream. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it begins to thicken .
Reduce the heat to low and stir in the grated Parmesan cheese until it's fully melted and the sauce is smooth . Season with salt and pepper to taste.
Step 5: Combine and Finish
Add the cooked pasta and the seared steak (along with any juices that accumulated on the plate) to the skillet . Toss everything together gently until the pasta and steak are evenly coated in the glorious sauce.
If the sauce seems too thick, add a splash of your reserved pasta water until it reaches your desired consistency .
Step 6: Serve Immediately
Serve the creamy paprika steak shells hot, garnished with a generous sprinkle of fresh parsley and extra Parmesan cheese .
Pro-Tips for Perfect Results
Don't Overcook the Steak: Searing the steak just until browned and then letting it finish in the warm sauce ensures it stays juicy and tender, not tough .
Bloom Your Spices: Cooking the paprika in the hot fat for a minute before adding liquid intensifies its flavor dramatically .
Salt Your Pasta Water: The water for boiling pasta should taste like the sea. This is your only chance to season the pasta itself from the inside out .
Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy sauce .
Keep Heat Low for Cream: When adding the cream and cheese, keep the heat at medium-low to prevent the sauce from breaking or curdling .
Recipe Variations
This dish is a fantastic canvas for your own culinary creativity. Here are a few easy ways to change it up :
Chicken Version: Swap the steak for thinly sliced chicken breasts or thighs and use chicken broth instead of beef .
Meatless Mushroom Version: Omit the steak and add a generous amount of sliced cremini or baby bella mushrooms, sautéing them with the onions for an earthy, satisfying vegetarian meal .
Spicy Chipotle Kick: Replace half the smoked paprika with chipotle powder or add a teaspoon of adobo sauce for a smoky, spicy twist .
Add Some Greens: Stir in a couple of handfuls of fresh spinach or kale at the end, allowing it to wilt into the hot sauce .
What to Serve With It
This creamy pasta is a complete meal on its own, but it pairs beautifully with simple sides .
Simple Green Salad: A crisp salad with a bright, lemony vinaigrette provides a perfect contrast to the rich sauce .
Roasted Vegetables: Oven-roasted asparagus, broccoli, or green beans make a wonderful, healthy accompaniment .
Crusty Garlic Bread: Essential for sopping up every last bit of that incredible creamy sauce from the plate .
Wine Pairing: A light red wine like Pinot Noir or a dry white like Pinot Grigio complements the smoky, savory flavors beautifully .
Storage and Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days .
Reheating: The best way to reheat is gently on the stovetop over medium-low heat. Add a splash of beef broth, cream, or water to help loosen the sauce and restore its creamy consistency . Reheating in the microwave works, but be sure to use short intervals and stir in between.
Freezing: Freezing is not recommended, as cream-based sauces can separate and become grainy upon thawing .
