What Are Creamy Paprika Steak Shells?
Creamy Paprika Steak Shells is a bold, smoky pasta dish that combines tender seared steak with shell pasta in a rich, paprika-infused cream sauce. The pasta shells catch every bit of the sauce, and the steak is seasoned and pan-seared to lock in flavor before being sliced and folded into the creamy mix.
What sets this apart from standard Alfredo-style pastas is the depth of flavor from paprika especially when you blend smoked, sweet, and hot varieties. Think of this as the love child of beef stroganoff, spicy Alfredo, and a touch of Eastern European comfort food.
Perfect for cold evenings or when you want a dish with depth, heat, and creaminess, this recipe delivers bold flavors without requiring a long cook time.
Why You’ll Love This Recipe
- Quick and satisfying: Ready in about 35–40 minutes
- Big flavor: Bold paprika brings a smoky warmth to every bite
- Customizable: Adjust heat, use different cuts of steak, or swap pasta
- One-pan-friendly: Minimal cleanup, maximum flavor
- Comfort food with flair: Creamy but not too heavy, and oh-so-satisfying
Whether you’re serving this on a date night or as a midweek dinner, it’s a showstopper that comes together with ease.
Best Times to Serve Creamy Paprika Steak Shells
This dish works for any occasion where rich, savory food is welcome:
- Cozy fall or winter dinners
- At-home date nights
- Crowd-pleasing dinner parties
- Weeknight meals with flair
- Comfort food cravings
Pair it with a bold red wine or crusty garlic bread, and you’ve got a restaurant-quality meal at home.
Preparation Phase
Before you begin, get everything prepped. A little organization will help the cooking process go smoothly.
Steak Prep
- Choose a tender cut like sirloin, ribeye, or NY strip
- Pat dry and slice against the grain after searing
- Season well with salt, pepper, and a dash of smoked paprika
Pasta & Sauce Base
- Boil shell pasta until al dente
- Save some pasta water for thinning sauce if needed
- Grate cheese in advance for smooth melting
- Mince garlic and onions ahead of time
Paprika Breakdown
Use a blend of:
- Smoked paprika: Adds richness and depth
- Sweet paprika: Balances heat and rounds out flavor
- Hot paprika (optional): Adds spice and boldness
Essential Tools and Equipment
- Large cast iron skillet or sauté pan – ideal for searing steak and building sauce
- Pasta pot – for boiling shell pasta
- Whisk or wooden spoon – to stir cream and cheese into sauce
- Slotted spoon or tongs – for handling steak
- Meat thermometer (optional) – for perfect medium-rare or medium finish
Importance of Each Tool
- Cast iron skillet: Develops a rich sear and caramelizes onion and garlic evenly
- Whisk: Essential for smooth, lump-free sauce
- Slotted spoon: Removes steak quickly without splashing or losing juices
- Thermometer: Ensures steak is cooked exactly how you like it
Ingredients
Main Ingredients
- 10 oz shell pasta
- 1 lb sirloin steak (or substitute ribeye or strip)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- ¼ tsp hot paprika (optional)
- Salt and black pepper, to taste
- 1 cup grated Parmesan
- ¼ cup sour cream (optional, for tang)
Garnishes (Optional)
- Fresh parsley, chopped
- Red pepper flakes
- Extra paprika for swirling
- Lemon zest or juice for balance
Step-by-Step Instructions
1. Cook the Shell Pasta
- Bring a large pot of salted water to a boil
- Add shell pasta and cook until al dente, about 1 minute less than package directions
- Drain and set aside, reserving ½ cup pasta water
2. Sear the Steak
- Pat steak dry and season generously with salt, pepper, and a dash of smoked paprika
- Heat 1 tbsp olive oil in a large skillet over high heat
- Add steak and sear for 2–3 minutes per side until deeply browned
- Remove from pan and let rest 5 minutes, then slice thinly across the grain
Tip: Use a thermometer to check doneness (130°F for medium-rare, 140°F for medium)
3. Sauté Onion and Garlic
- Lower heat to medium
- Add 1 tbsp butter to the same skillet
- Sauté minced onion for 2–3 minutes until translucent
- Stir in garlic and cook 30 seconds until fragrant
4. Build the Paprika Cream Sauce
- Add all three paprika types to the pan, stirring into the butter and onions
- Pour in 1½ cups heavy cream and bring to a gentle simmer
- Season with salt and pepper
- Reduce heat to medium-low and whisk in 1 cup grated Parmesan until smooth and thickened
Optional: Add ¼ cup sour cream for tang and silkiness stir in after removing from heat
5. Combine Pasta and Steak
- Add cooked pasta to the sauce and toss gently
- Add reserved pasta water as needed to loosen
- Fold in sliced steak and any juices
- Toss until everything is fully coated
6. Finish and Serve
- Plate pasta in warm bowls
- Garnish with fresh parsley, paprika dusting, or lemon zest
- Serve hot with crusty bread or salad
Variations
- Add sautéed mushrooms or spinach for extra veggies
- Use chipotle powder instead of hot paprika for smoky heat
- Replace Parmesan with smoked Gouda for deeper flavor
- Try gnocchi or rigatoni instead of shell pasta
Serving Suggestions
Creamy Paprika Steak Shells is a luxurious yet accessible pasta dish. Serve it while hot, right after tossing the steak into the sauce, for the best flavor and texture.
How to Serve It
- Plating: Serve in shallow bowls to allow sauce to pool naturally
- Garnish: Add fresh chopped parsley, a swirl of paprika cream, or lemon zest for brightness
- Finish: Top with a sprinkle of Parmesan and a pinch of red pepper flakes
- Texture Tip: A final drizzle of olive oil adds a silky finish
Ideal Drink Pairings
This dish is rich, savory, and slightly smoky—perfect with bold but balanced beverages.
- Red Wine: Cabernet Sauvignon, Syrah, or Malbec
- White Wine: Dry Riesling or lightly oaked Chardonnay
- Beer: Amber ales, lagers, or brown ales
- Non-Alcoholic: Sparkling water with lime, iced tea, or kombucha
8 Ideal Side Dishes
The best sides will balance the richness of the cream sauce and highlight the smoky paprika notes. Here are eight flavorful accompaniments.
1. Garlic Herb Bread
- Perfect for mopping up extra sauce
- Use fresh baguette slices with herbed butter, toasted until golden
2. Roasted Brussels Sprouts
- Slight bitterness pairs well with the rich pasta
- Roast with olive oil and sea salt at 425°F for 20–25 minutes
3. Mixed Greens Salad with Lemon Vinaigrette
- Light and refreshing
- Add cherry tomatoes, cucumber, and red onion for crunch and acidity
4. Balsamic Roasted Carrots
- Sweet and tangy flavor complements the smoky notes in the paprika sauce
- Roast until caramelized for maximum impact
5. Creamed Spinach
- Adds extra comfort and nutrition
- A soft, creamy side that mirrors the pasta’s richness without overpowering it
6. Grilled Asparagus
- Charred tips pair beautifully with seared steak
- A squeeze of lemon cuts through the creaminess
7. Crispy Parmesan Zucchini
- Breaded and oven-fried zucchini rounds
- Serve with a side of marinara or aioli for dipping
8. Tomato Basil Salad
- Bright, fresh, and tangy
- Use ripe tomatoes, fresh basil, olive oil, and a pinch of flaky salt
Common Mistakes to Avoid
Avoid these key errors to ensure your creamy paprika steak shells come out perfectly every time.
1. Overcooking the Steak
- Cook steak to medium or medium-rare
- Let it rest before slicing to preserve juices
- Thin slices are key for tenderness
2. Using Low-Fat Dairy
- Low-fat cream or milk will make your sauce too thin
- Use heavy cream or half-and-half for the best texture
3. Adding Sour Cream Too Early
- Adding sour cream while the sauce is too hot can cause curdling
- Remove from heat before stirring it in gently
4. Skipping the Paprika Blooming Step
- Paprika must be warmed in fat (butter or oil) to release its flavor
- Don’t add it directly to liquid or it’ll stay dull
5. Using Bland or Outdated Paprika
- Paprika loses flavor quickly—buy high-quality and check freshness
- Use a combo of smoked + sweet + hot paprika for depth
6. Not Salting the Pasta Water
- Unsalted pasta water = bland noodles
- Salt generously—it’s the only time to season pasta from the inside
7. Not Saving Pasta Water
- Reserved pasta water helps adjust sauce consistency without diluting flavor
- The starch in the water helps the sauce cling to the shells
8. Overcrowding the Skillet
- Steak needs space to sear properly
- Cook in batches if necessary to get a proper crust
Recipe Tips for Best Results
Maximize flavor and texture with these expert tips for creamy paprika steak shells.
Use a Blend of Paprikas
- Combine smoked, sweet, and hot paprika to build deep, balanced flavor
- Avoid relying on a single type—it flattens the taste
Cook Steak Separately, Then Slice
- Sear steak first, then rest and slice before adding to sauce
- Prevents overcooking and keeps the meat juicy and tender
Don’t Skip the Pasta Water
- Adds silkiness and helps emulsify the sauce
- Use sparingly to adjust consistency—not to thin the flavor
Add Sour Cream Off Heat
- Avoid curdling by stirring in sour cream once the sauce is off the heat
- Enhances richness and adds subtle tang
Finish with Freshness
- A sprinkle of lemon zest or parsley adds contrast and brightness
- Balances out the creamy, savory notes
Storage and Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3–4 days
- Let cool completely before refrigerating
- Store pasta and sauce together for best flavor retention
Freezer Storage
- Cream-based sauces can separate, but it’s possible to freeze
- Store in individual portions in freezer-safe containers
- Freeze for up to 1 month
- Add a splash of cream or milk when reheating
How to Reheat
On the Stovetop:
- Reheat gently in a skillet over medium-low heat
- Add a splash of cream or milk to bring back creaminess
- Stir frequently to prevent sauce separation
In the Microwave:
- Place a single portion in a microwave-safe dish
- Add 1 tbsp cream or milk
- Heat in 30-second intervals, stirring between each until warmed through
Frequently Asked Questions (FAQs)
Can I use chicken instead of steak?
Yes. Substitute with grilled or seared chicken breast, sliced thin. It pairs wonderfully with the creamy paprika sauce.
What’s the best cut of steak to use?
Top sirloin, ribeye, or NY strip are ideal. They’re flavorful and stay tender when seared and sliced thinly.
Can I make it ahead of time?
Yes. Prepare the sauce and pasta separately. Store them in the fridge and combine before reheating. Best results come from reheating on the stovetop.
Is sour cream necessary?
No, but it adds tang and silkiness. If skipping, add a bit more heavy cream and adjust salt accordingly.
Can I use milk instead of cream?
Heavy cream gives the best result, but you can substitute whole milk + 1 tbsp flour (to thicken). Sauce will be lighter and slightly thinner.
How do I make it spicier?
Add extra hot paprika, crushed red pepper flakes, or a touch of chipotle powder for smoky heat.
What other pasta shapes work?
Penne, rigatoni, or rotini are good alternatives. Any short pasta with texture to trap the sauce will work well.
Is this dish gluten-free?
Not by default. Use gluten-free pasta and thicken the sauce with a gluten-free flour or cornstarch to make it suitable.
Conclusion
Creamy Paprika Steak Shells is a rich, hearty pasta dish that blends smoky spices with tender steak and velvety cream sauce. It’s a satisfying, flavorful upgrade from standard weeknight pasta—offering bold flavors, deep comfort, and incredible texture in every bite.
It’s easy to make, flexible to your spice tolerance, and crowd-friendly whether you’re serving guests or just treating yourself. With a few high-impact ingredients and a single skillet, you’ll transform humble ingredients into something unforgettable.
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