Creamy Paprika Steak and Shells Pasta
This creamy pasta dish combines succulent steak pieces with delicate shell pasta, enveloped in a rich sauce, making it perfect for quick weeknight dinners or special occasions.
Ingredients
Main ingredients
- 1 lb steak, cut into bite-sized pieces Opt for a tender cut like sirloin or ribeye.
- 8 oz shell pasta
- 1 cup heavy cream This adds a rich creaminess to the sauce.
- 2 tablespoons paprika Smoked paprika can be used for added depth.
- 2 cloves garlic, minced
- 1 onion, diced
- Salt and pepper to taste
- Olive oil For cooking the steak and onion.
- Fresh parsley for garnish (optional) Adds a pop of color and freshness.
Instructions
Preparation
- Cook the shell pasta according to the package instructions until al dente, drain well and set aside.
Cooking the Steak
- In a large skillet, heat a splash of olive oil over medium-high heat.
- Add the steak pieces and season with salt and pepper. Cook for about 4 to 5 minutes until well browned.
- Remove the steak from the skillet and keep warm, covered with foil.
Making the Sauce
- In the same skillet, add more olive oil if necessary, and sauté the diced onion and minced garlic for about 3 to 4 minutes until soft.
- Stir in the paprika and let it cook for 30 seconds.
- Add the heavy cream, stirring gently until mixed, and let it simmer for about 2 to 3 minutes until thickened.
- Return the warm steak to the skillet and toss in the cooked shell pasta, ensuring everything is well coated.
- Taste and adjust seasonings with salt and pepper if necessary.
Serving
- Serve warm, garnished with fresh parsley, and consider pairing with crusty bread or a side salad.
Notes
For best results, avoid overcooking the steak and adjust spices to personal taste. This dish can be made vegetarian by substituting steak with tofu or veggies.