Creamy Paprika Steak and Shells Pasta
A delightful dish that perfectly blends the richness of steak with pasta in a creamy, spicy sauce.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of cream if needed to revive the sauce's creaminess.