Creamy Paprika Steak Shells

image of sirloin steak pasta shells smoked paprika heavy cream beef broth parmesan cheese garlic onion olive oil butter tomato paste parsley

C. Motter Cindy

Creamy Paprika Steak Shells

A comforting, smoky Eastern European-inspired steak pasta dish where tender sirloin strips are enveloped in a silky, paprika-infused cream sauce that clings to medium pasta shells, perfect for an easy weeknight dinner that feels extravagant.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American, Eastern European

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

Steak

1 lb 1 lb sirloin, flank, or ribeye, thinly sliced against the grain into 1/2-inch strips

Pasta

12 oz 12 oz medium or large pasta shells (conchiglie)

Equipment

Large skillet or Dutch oven
Pot for Boiling Pasta
cutting board,
sharp knife,
- Whisk
Wooden spoon

Method

Prep the Steak and Pasta

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30g

Notes

To achieve peak steak tenderness, undercook slightly during searing and let the sauce finish it. Always reserve pasta water to adjust sauce consistency. For storage, keep in airtight container in fridge for 3-4 days; reheat on stovetop with a splash of liquid. Variations: Add sour cream for tanginess, swap steak for chicken, or make spicy with cayenne. Gluten-free: Use gluten-free pasta and flour.

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