When you need a dinner that feels like a hug—rich, creamy, savory, and wildly satisfying—these Creamy Paprika Steak Shells deliver every time. Think tender steak bites seared until browned, then tossed with shell pasta in a silky paprika cream sauce that clings to every ridge and curl. It’s the kind of meal that tastes restaurant-level, but it’s totally doable on a weeknight with one pan and one pot.
What makes this dish special is the paprika-forward sauce: warm, smoky, gently sweet, and just a little peppery, balanced with garlic, a splash of broth, and cream. The pasta shells aren’t just pretty—they’re functional. Their shape captures the sauce in every bite, so you get steak, pasta, and creamy paprika goodness together, not separately. Finish with parmesan (or a melty mozzarella blend) and a sprinkle of parsley, and you’ve got a fast comfort dinner that looks as good as it tastes.
If you’ve ever loved creamy steak pasta but wished it had a little more personality than plain Alfredo, this recipe is your new go-to.
Focus Keyword
Creamy paprika steak pasta
Why You’ll Love This Recipe
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Ready in about 30 minutes from start to finish
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Big comfort-food flavor with minimal effort
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Steak bites stay juicy thanks to quick searing and smart timing
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Creamy paprika sauce tastes bold, smoky, and cozy
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Perfect for busy nights but impressive enough for guests
Ingredients for Creamy Paprika Steak Shells
For the pasta
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12 oz (340 g) medium shells (conchiglie)
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Salt for the pasta water
For the steak
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1 lb (450 g) steak, cut into bite-size pieces (sirloin, ribeye, strip, or tenderloin)
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1 tbsp olive oil
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1 tbsp butter
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp garlic powder (optional but great)
For the creamy paprika sauce
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1 small onion, finely diced (or ½ large)
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3–4 garlic cloves, minced
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2 tsp smoked paprika (or sweet paprika for milder flavor)
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½ tsp paprika (extra, optional for deeper color)
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½ tsp dried oregano (or Italian seasoning)
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¼ tsp crushed red pepper flakes (optional)
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¾ cup beef broth (or chicken broth)
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1 cup heavy cream (or half-and-half for a lighter version)
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½ cup grated parmesan (plus more for serving)
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1–2 tsp Dijon mustard (optional, adds depth—not “mustardy”)
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1 tsp lemon juice (optional, brightens the sauce at the end)
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2 tbsp chopped parsley (for garnish)
Optional add-ins
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Sautéed mushrooms
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Baby spinach (stir in at the end)
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Roasted red peppers (sliced)
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Caramelized onions (if you want it sweeter)
