Creamy Paprika Steak and Shells Pasta is a delightful dish that perfectly blends the richness of steak with the comforting nature of pasta, all enveloped in a creamy, spicy sauce. The combination of tender steak pieces, garlic, and a hint of paprika creates a flavorful experience that is sure to impress your taste buds. This dish is not only simple to make but also perfect for a weeknight dinner or a special occasion.
Why We Love This Creamy Paprika Steak and Shells Pasta Recipe
This recipe stands out because it brings together all the elements of a hearty meal in one pan, making cleanup a breeze. The creamy sauce clings to the shell pasta, each bite bursting with flavor. Plus, the steak adds protein and richness, making this dish as satisfying as it is delicious. You can easily customize the recipe to suit your preferences, whether you want to add more vegetables or adjust the spice level. Overall, it’s a comforting dish that feels indulgent without all the fuss.
Ingredients about Creamy Paprika Steak and Shells Pasta
- 1 lb steak, cut into bite-sized pieces
- 8 oz shell pasta
- 1 cup heavy cream
- 2 tablespoons paprika
- 2 cloves garlic, minced
- 1 onion, diced
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish (optional)
How to Make Creamy Paprika Steak and Shells Pasta Directions
To make Creamy Paprika Steak and Shells Pasta, start by cooking the shell pasta. Follow the package instructions until the pasta is al dente. Once cooked, drain the pasta and set it aside.
Next, heat a splash of olive oil in a large skillet over medium-high heat. Add the bite-sized pieces of steak to the pan. Season the meat with salt and pepper, and cook until browned, which should take about 4 to 5 minutes. Once the steak is nicely seared, remove it from the skillet and place it on a plate to keep warm.
In the same skillet, add a bit more olive oil if necessary, and toss in the diced onion and minced garlic. Sauté these ingredients for about 3 to 4 minutes, or until the onions become soft and translucent. The aroma of onion and garlic cooking together will start to fill your kitchen, making it hard to resist.
Now, it’s time to add the paprika. Stir it into the onion and garlic mix, cooking for about 30 seconds. This step enhances the flavor and gives the dish its signature color. After the paprika is fragrant, pour in the heavy cream. Let the mixture simmer for 2 to 3 minutes to allow it to thicken slightly.
Once the cream has thickened, return the cooked steak to the skillet. Mix everything together, ensuring the steak is evenly coated. Then add the drained shell pasta into the skillet, tossing all the ingredients together. You want each shell to be coated in that creamy, flavorful sauce.
You can serve the dish warm, garnished with fresh parsley if desired. This little touch of greenery adds brightness and a hint of freshness to the hearty pasta.
How to Serve Creamy Paprika Steak and Shells Pasta
When it comes to serving Creamy Paprika Steak and Shells Pasta, you’ll want to plate it while it’s warm to make the experience even more enjoyable. Use a large serving platter or individual bowls, depending on your preference. A sprinkle of fresh parsley on top adds a lovely touch and enhances the dish’s presentation.
Consider pairing this pasta with a simple side salad to balance the richness of the pasta. A green salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the dish well. If you’re looking for something heartier, some crusty bread or garlic bread can soak up the delicious creamy sauce left on the plate.
Expert Tips: Creamy Paprika Steak and Shells Pasta
- Choosing the Right Steak: For the best flavor and texture, opt for a cut of steak like sirloin or ribeye. These cuts are tender and marbled, adding juicy richness to the dish.
- Don’t Overcook the Steak: Keep an eye on the steak as it cooks. You want it browned on the outside but still tender on the inside. Overcooking can lead to a tougher texture.
- Adjusting Spice and Flavor: If you prefer a milder flavor, you can reduce the amount of paprika in the sauce. Conversely, if you enjoy a kick, feel free to add a pinch of cayenne pepper for an extra layer of heat.
- Pasta Alternatives: If shell pasta isn’t your favorite, feel free to substitute it with other shapes like fusilli or penne. Just ensure that the pasta is small enough to catch the sauce.
- Texture Enhancements: Adding a handful of spinach or other greens toward the end of the cooking process offers both a pop of color and added nutrition.
How to Store Creamy Paprika Steak and Shells Pasta
If you have any leftovers of Creamy Paprika Steak and Shells Pasta, storing them properly is key to maintaining the dish’s lusciousness. Allow the pasta to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
When you’re ready to enjoy it again, simply reheat in a skillet over low heat. You may need to add a splash of milk or cream to revive the sauce’s creaminess. Stir gently until warmed through, ensuring not to overheat, which can cause the pasta to become mushy.
Variation of Creamy Paprika Steak and Shells Pasta
There are countless ways to put your spin on Creamy Paprika Steak and Shells Pasta. Here are a few variations to consider:
- Vegetable Boost: You might want to add some vegetables like bell peppers, peas, or asparagus. Sauté them along with the onion and garlic for a complete meal that adds color and nutrients.
- Cheesy Delight: For a cheesier version, sprinkle shredded cheese like Parmesan or mozzarella into the sauce before adding the steak back. The cheese will melt into the sauce, creating an even richer flavor.
- Herb Infusion: Addition of fresh herbs, like thyme or rosemary, can elevate the dish. Stir them in during the simmering step for an aromatic twist.
- Creamy Mushroom Variation: You can add sliced mushrooms along with the onions and garlic for a whole new flavor profile that pairs beautifully with the creamy sauce.
- Gluten-free Option: If you’re looking for a gluten-free meal, consider using gluten-free pasta. The recipe will maintain its comforting essence, making it accessible to everyone.
FAQ
What is Creamy Paprika Steak and Shells Pasta?
Creamy Paprika Steak and Shells Pasta is a dish that combines tender pieces of steak and shell pasta in a deliciously creamy sauce made with heavy cream, garlic, onions, and paprika.
How do you make Creamy Paprika Steak and Shells Pasta?
To make this dish, cook the shell pasta, then sauté steak pieces before making the sauce with onions, garlic, and paprika. Combine the steak, pasta, and sauce before serving.
Can you customize Creamy Paprika Steak and Shells Pasta?
Absolutely! You can add various vegetables, cheese, or herbs to create different flavors and textures. The dish is easily adaptable to your preferences.
How long will Creamy Paprika Steak and Shells Pasta last in the fridge?
If stored in an airtight container, it can last for about 3 days in the refrigerator. Be sure to reheat gently.
Is it possible to make Creamy Paprika Steak and Shells Pasta without heavy cream?
You can substitute heavy cream with alternatives like half-and-half or coconut cream for a lighter version, but the dish’s creaminess may vary.
Creamy Paprika Steak and Shells Pasta
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-sized pieces Sirloin or ribeye is recommended for the best flavor and texture.
- 8 oz shell pasta Can substitute with fusilli or penne if desired.
- 1 cup heavy cream Can also substitute with half-and-half or coconut cream.
- 2 tbsp paprika Adjust according to spice preference.
- 2 cloves garlic, minced
- 1 medium onion, diced
- to taste salt and pepper Use according to preference.
- as needed olive oil For cooking the steak and sautéing.
- for garnish fresh parsley Optional but adds freshness.
Instructions
Preparation
- Cook the shell pasta according to package instructions until al dente. Drain and set aside.
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the steak pieces to the skillet, season with salt and pepper, and cook until browned, about 4 to 5 minutes. Remove from skillet and keep warm.
Making the Sauce
- In the same skillet, add more olive oil if necessary and sauté the diced onion and minced garlic for 3 to 4 minutes until soft and translucent.
- Add the paprika and stir, cooking for about 30 seconds until fragrant.
- Pour in the heavy cream and let it simmer for 2 to 3 minutes to thicken slightly.
- Return the cooked steak to the skillet and mix well to coat with the sauce.
- Add the drained shell pasta to the skillet and toss all ingredients together until well combined.
Serving
- Serve warm, garnished with fresh parsley if desired.
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