Creamy Paprika Steak Shells – The Ultimate One-Pot Dinner Recipe
Creamy Paprika Steak Shells is more than just comfort food—it’s a weeknight lifesaver wrapped in flavor and simplicity. WELCOME TO homeasyrecipes.com—Where Tradition Meets Taste. Hello! I’m Anna, the heart behind HomeasyRecipes, a cozy corner dedicated to celebrating timeless recipes and the warmth of shared meals. Inspired by my beloved grandmother, Mary, this site is a tribute to her wisdom, love, and the unforgettable flavors she brought to our family table.
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Don’t miss our steak skillet recipe that melts in your mouth—a perfect pairing with this creamy pasta dish.
Now, let’s dive into this irresistibly creamy, smoky, and hearty dish that has quickly become a favorite for steak and pasta lovers alike.
Table of Contents
Table of Contents
What Are Creamy Paprika Steak Shells?
A New Twist on Classic Comfort Food
Creamy Paprika Steak Shells combines the rich, savory flavors of seared steak with velvety pasta shells bathed in a smoky paprika cream sauce. It’s a one-pan wonder that feels indulgent, yet comes together effortlessly. Perfect for those weeknights when you crave something special but don’t want to spend hours in the kitchen.
The base of the dish? Perfectly cooked pasta shells. Their hollow shape is ideal for scooping up that dreamy sauce. Pair that with tender strips of seasoned steak and a luscious mix of heavy cream, beef broth, garlic, onions, and of course—smoked paprika—and you’ve got a dinner worth repeating.
Why This Dish Stands Out
Unlike traditional creamy pasta dishes that rely heavily on cheese or butter, Creamy Paprika Steak Shells uses smoked paprika to deepen the flavor and create a rich, earthy undertone. It’s the spice that makes this recipe shine—warm, slightly sweet, and deeply aromatic.
Also, let’s talk texture. The seared steak adds bite, while the sauce clings to the pasta for a satisfying forkful every time. Toss in some Parmesan cheese for umami, and you’ve got a balanced, hearty meal.
Origins of the Recipe
This dish takes cues from Eastern European paprika-based recipes and mixes them with American-style creamy pasta comfort. It’s a fusion you didn’t know you needed. While not traditional in any one culture, the use of paprika, cream, and hearty proteins feels familiar to many cuisines.
Interestingly, the idea of creamy paprika steak recipes has gained popularity across food blogs recently.
Ideal For Any Occasion
Whether you’re making a date night dinner or meal-prepping for the week, this recipe is both flexible and reliable. You can prep it ahead, reheat it beautifully, and even freeze portions for later.
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Creamy Paprika Steak Shells – The Ultimate One-Pot Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Tender steak pieces cooked in a creamy paprika sauce, served over tender pasta shells for a comforting and flavorful one-skillet meal.
Ingredients
- 12 oz pasta shells
- 1 lb steak, cut into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season steak strips with salt, pepper, and smoked paprika.
- Add steak to the skillet and cook for 3-4 minutes until browned. Remove steak and set aside.
- In the same skillet, add onion and garlic; sauté until softened, about 3 minutes.
- Pour in beef broth and heavy cream; bring to a simmer.
- Stir in Parmesan cheese until the sauce thickens slightly.
- Return steak to the skillet and toss to coat in the sauce.
- Add cooked pasta shells to the skillet; mix gently to combine and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra spice, add a pinch of cayenne or red pepper flakes.
- Use whole wheat or gluten-free pasta as needed.
- Reserve some pasta water to loosen the sauce if it gets too thick.
- For a vegetarian version, substitute steak with mushrooms or tofu.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: creamy paprika steak shells, steak pasta recipe, one pot dinner, paprika cream sauce, easy comfort food
Ingredients Breakdown and Substitutions
Main Ingredients That Make the Dish Shine
To create the rich, balanced flavor in Creamy Paprika Steak Shells, every ingredient plays a key role. Let’s take a closer look at what you’ll need and why it matters.
1. Steak (1
lb, thinly sliced)
The star of the show. Choose sirloin, ribeye, or flank steak for tenderness. Slicing thin helps it cook quickly and absorb the smoky seasoning. Want a budget-friendly swap? Ground beef works too, though you’ll lose that chew and seared bite.
2. Pasta Shells (12 oz)
The perfect vehicle for soaking up the creamy paprika sauce. Their shape traps the rich liquid, giving you flavor in every bite. You could use penne or rotini as substitutes, but shells are ideal for texture and presentation.
3. Smoked Paprika (1 tbsp)
This isn’t just for color—it’s where the flavor magic happens. It delivers depth, smokiness, and a slight heat. Avoid sweet or hot paprika unless you’re aiming for a different twist.
4. Onion and
Garlic (1 onion, 2 cloves)
Classic aromatics that build the base of the sauce. Finely chop for even distribution and consistent flavor throughout the dish.
5. Olive Oil (2 tbsp)
Used for searing the steak and softening the onions. It provides a subtle fruity note and helps develop a slight crust on the steak. Swap with butter for extra richness or avocado oil for high-heat cooking.
6. Beef Broth (1/2 cup)
Adds savory depth and balances out the richness of the cream. Chicken broth or vegetable broth can work, but beef broth ties the flavors together.
7. Heavy Cre
am (1 cup)
The creamy element that makes this dish indulgent. It thickens the sauce naturally without needing flour. Curious about what heavy cream actually is? We answer that in the FAQ section.
8. Parmesan Cheese (1/2 cup, grated)
Adds saltiness and umami. Stir it in at the end to thicken and enrich the sauce. Use freshly grated for best results—it melts smoother than pre-shredded.
9. Salt & Black Pepper (to taste)
Don’t overlook the seasoning. It sharpens all the other flavors. Add gradually, tasting as you go.
10. Fresh Pa
rsley (2 tbsp, chopped)
For color and brightness. It’s not just a garnish—it balances the richness of the cream with freshness and a touch of bitterness.
Simple Substitutions You Can Try
Whether you’re dealing with dietary restrictions or just missing an ingredient, this dish is flexible.
| Ingredient | Substitute Options |
|---|---|
| Steak | Ground beef, chicken strips, or mushrooms |
| Heavy cream | Half-and-half, coconut cream, or cashew cream |
| Parmesan cheese | Pecorino Romano, nutritional yeast (vegan) |
| Pasta shells | Rotini, penne, rigatoni |
| Olive oil | Butter, avocado oil, or ghee |
| Beef broth | Chicken broth, mushroom broth, or water + bouillon |
Looking for dairy-free or vegan adjustments? Swap the cream and cheese for coconut cream and plant-based Parmesan, and use mushrooms instead of steak. The result will be different, but still rich and satisfying.Step-by-Step Cooking Instructions (With Tips)
Start by boiling a pot of salted water. Add the 12 oz of pasta shells and cook until just al dente—about 8–9 minutes depending on the brand. Drain and set aside, but reserve 1/2 cup of pasta water in case you need to loosen the sauce later.
Tip: Don’t overcook the pasta. It will continue cooking slightly when mixed with the hot sauce later.
2. Season and Sear the Steak
While the pasta cooks, pat the steak strips dry using paper towels. Season them with salt, black pepper, and 1 tablespoon smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer. Sear for about 3–4 minutes, flipping halfway through, until they’re browned and just cooked.
Remove the steak fro
m the pan and set it aside on a plate. Cover loosely to keep warm.Tip: Don’t overcrowd the pan. Sear in batches if needed to prevent steaming instead of browning.
3. Sauté Onion and Garlic
In the same skillet (without cleaning it), lower the heat to medium. Add the finely chopped onion and minced garlic. Cook for about 3 minutes until softened and fragrant.
Scrape up any browned bits from the steak—that’s pure flavor!
Tip: If your pan looks dry, add a splash more oil or a tablespoon of butter for richness.
4. Build the Creamy Paprika Sauce
Pour in 1/2 cup beef broth and stir, allowing it to simmer for 2 minutes. Next, add 1 cup heavy cream, stirring gently to combine with the broth.
Sprinkle in the
Tip: Don’t boil the cream—keep it at a gentle simmer to prevent curdling.
5. Combine Steak and Pasta
Return the steak (and its juices) to the skillet. Stir to coat the strips in the creamy paprika sauce.
Add in the cooked pasta shells, folding gently to coat everything evenly. Let the mixture simmer for 2–3 minutes to allow the flavors to marry.
If the sauce seems t
oo thick, add a bit of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.Tip: Stir gently to avoid breaking the shells or overworking the steak.
6. Garnish and Serve
Sprinkle with fresh chopped parsley before serving for a pop of color and freshness.
Serve immediately while hot and creamy—pair it with crusty bread or a crisp green salad for a complete meal.
