Growing up, Creamy Paprika Steak Shells were always the dish that reminded me of home. It’s the comforting aroma of paprika and garlic that would fill the kitchen, making my mouth water in anticipation. My mom would stand at the stove, stirring the creamy sauce with such care and attention, as if she was conducting a symphony. The way the tender steak and perfectly cooked pasta shells came together was nothing short of culinary magic.
Even now, as an adult, whenever I make Creamy Paprika Steak Shells, it transports me back to those cherished family dinners. There’s just something about the rich, velvety sauce and the bold, smoky paprika that feels like the culinary equivalent of a warm hug. It’s a dish that’s become a staple in my own kitchen, one that I can always count on to satisfy my cravings and bring a little bit of that nostalgic comfort to my table.
Why This Creamy Paprika Steak Shells Recipe Will Become Your Go-To
The Secret Behind Perfect Creamy Paprika Steak Shells
What sets this Creamy Paprika Steak Shells recipe apart is the perfect balance of flavors and textures. The key is in the way the steak is seared to lock in its juices, then simmered in a luscious sauce that’s infused with the smoky, sweet notes of paprika. The addition of heavy cream creates a velvety smooth consistency that coats every bite of the tender pasta shells. It’s a dish that’s both comforting and elegant, making it a go-to for any occasion.
Essential Ingredients You’ll Need
- Steak: Choose a tender cut like flank or skirt steak for optimal texture and flavor.
- Paprika: This spice is the star of the show, providing a rich, smoky depth to the sauce.
- Heavy cream: The secret to that luscious, creamy texture.
- Garlic: Minced garlic adds a savory, aromatic base to the sauce.
- Pasta shells: Large, ridged shells are the perfect vessel for the Creamy Paprika Steak.
- Parmesan: A sprinkle of freshly grated Parmesan cheese adds a salty, nutty note.
Step-by-Step Creamy Paprika Steak Shells Instructions
Preparing Your Creamy Paprika Steak Shells
This Creamy Paprika Steak Shells recipe is easy to put together, with a total cooking time of just 30 minutes. You’ll need a large skillet or Dutch oven to sear the steak and make the sauce, as well as a pot to cook the pasta shells.
1- Start by bringing a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
2- In the meantime, heat a large skillet over high heat. Season the steak generously with salt and pepper, then sear it on both sides until a nice crust forms, about 3-4 minutes per side.
3- Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4- Pour in the heavy cream and paprika, and stir to combine. Bring the sauce to a simmer and let it thicken slightly, about 5 minutes.
5- Add the cooked pasta shells to the creamy paprika sauce and toss to coat. Sprinkle in the grated Parmesan cheese and stir until melted.
6- Serve the Creamy Paprika Steak Shells hot, garnished with a sprinkle of extra paprika and chopped parsley, if desired.
Pro Tips for Success
The key to perfectly cooked Creamy Paprika Steak Shells is to sear the steak over high heat to get that delicious crust, then let the sauce simmer until it’s thickened to your desired consistency. Be sure not to overcook the pasta shells, as you want them to have a bit of bite.
Another pro tip is to use a high-quality, smoked paprika for the best flavor. This will give the sauce a depth of smokiness that really sets it apart. And don’t be afraid to adjust the seasoning to your personal taste – a little extra salt or pepper can make all the difference.
Serving and Storing Your Creamy Paprika Steak Shells
Perfect Pairings for Creamy Paprika Steak Shells
Creamy Paprika Steak Shells are the ultimate comfort food, but they also make for a sophisticated and satisfying main dish. Pair it with a crisp, green salad and a glass of bold red wine for a truly indulgent meal. For a heartier side, roasted Brussels sprouts or garlic-parmesan roasted potatoes would be the perfect accompaniment.
Storage and Make-Ahead Tips
Leftover Creamy Paprika Steak Shells can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired portion in a skillet and warm over medium heat, stirring occasionally, until heated through.
For make-ahead convenience, you can prepare the entire dish in advance and bake it just before serving. Simply assemble the Creamy Paprika Steak Shells in a baking dish, cover, and refrigerate for up to 3 days. When ready to serve, bake at 375°F for 20-25 minutes, or until heated through and bubbly.
Variations and Dietary Adaptations for Creamy Paprika Steak Shells
Creative Creamy Paprika Steak Shells Variations
While the classic Creamy Paprika Steak Shells is hard to beat, there are plenty of ways to put your own spin on this dish. Try swapping out the steak for chicken or shrimp for a different protein. You could also experiment with different types of pasta, such as rigatoni or penne, for a fun twist.
For a seasonal variation, consider adding sautéed mushrooms or roasted red peppers to the sauce. Or, for a little heat, stir in a few dashes of your favorite hot sauce or a sprinkle of crushed red pepper flakes.
Making Creamy Paprika Steak Shells Diet-Friendly
To make this dish more diet-friendly, you can substitute the heavy cream with a lower-fat alternative, such as evaporated milk or plain Greek yogurt. For a gluten-free version, use gluten-free pasta shells or even zucchini noodles in place of the traditional pasta.
If you’re following a low-carb or keto diet, you can serve the Creamy Paprika Steak over cauliflower rice or zucchini noodles instead of the pasta shells. Just be sure to adjust the cooking times accordingly.
Frequently Asked Questions
Q: Can I use a different type of steak?
A: Absolutely! While flank or skirt steak work best, you can also use other tender cuts like sirloin or ribeye.
Q: How can I make this dish ahead of time?
A: You can assemble the entire dish in advance and bake it just before serving. It will keep in the fridge for up to 3 days.
Q: Can I freeze Creamy Paprika Steak Shells?
A: Yes, you can freeze the fully cooked dish for up to 3 months. Thaw in the refrigerator before reheating.
Q: How much does this recipe serve?
A: This Creamy Paprika Steak Shells recipe serves 4-6 people, depending on portion sizes.
Q: My sauce is too thin, what can I do?
A: If the sauce is too thin, let it simmer for a few minutes longer to allow it to thicken up. You can also try stirring in a bit of cornstarch or flour to help it reach your desired consistency.
Creamy Paprika Steak Shells
- Total Time: 30
- Yield: 4
Description
Indulge in the rich, creamy goodness of these Creamy Paprika Steak Shells. Tender slices of steak are simmered in a velvety paprika-infused sauce and tossed with perfectly cooked pasta shells for a comforting and flavor-packed weeknight meal.
Ingredients
– 1 lb flank steak, thinly sliced
– 8 oz large pasta shells
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tsp paprika
– 1 cup heavy cream
– 1 cup beef broth
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. – Season the steak slices with salt and pepper.
2. – Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
3. – In the same skillet, sauté the onion for 3-4 minutes until translucent. Add the garlic and paprika, and cook for 1 minute until fragrant.
4. – Pour in the heavy cream and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
5. – Add the seared steak and Dijon mustard to the sauce. Stir to combine and let the steak warm through, about 2-3 minutes.
6. – Meanwhile, cook the pasta shells according to package instructions. Drain and add the cooked shells to the skillet with the steak and sauce.
7. – Toss everything together until the pasta is well coated in the creamy paprika sauce.
8. – Serve the Creamy Paprika Steak Shells immediately, garnished with chopped parsley.
Notes
For a thicker sauce, you can let it simmer for a few extra minutes. Feel free to substitute other pasta shapes if you don’t have shells on hand. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
Creamy Paprika Steak Shells is a dish that’s truly worthy of becoming a new family favorite. With its bold flavors, velvety smooth sauce, and tender steak, it’s a meal that’s sure to impress and satisfy. Whether you’re cooking for a cozy weeknight dinner or a special occasion, this recipe is sure to become a go-to in your kitchen. So what are you waiting for? Give it a try and get ready to experience the comforting magic of Creamy Paprika Steak Shells!
