Description
A cozy weeknight dinner featuring smoky paprika and creamy sauce tossed with giant pasta shells and tender steak. Quick, comforting, and perfect for using leftover steak.
Ingredients
- 12 ounces (340g) steak, sliced thin (leftover grilled or pan-seared steak preferred)
- 12 ounces (340g) large pasta shells
- 2 tablespoons (30ml) extra virgin olive oil
- 1 small yellow onion (about 100g), diced
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons smoked paprika
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) low sodium beef broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Optional add-ins:
- 1/4 teaspoon red pepper flakes
- 1 cup sliced mushrooms
- 2 cups baby spinach
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water). Add pasta shells and cook until just al dente, about 9-11 minutes. Drain and set aside without rinsing.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
- Sprinkle smoked paprika over onions and garlic. Stir constantly for 30 seconds to toast the spice and release aroma.
- Pour in beef broth to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
- Lower heat and stir in heavy cream. Simmer gently for 2-3 minutes until sauce thickens and coats the back of a spoon.
- Add sliced steak to the skillet and stir to warm through. Remove pan from heat and gradually stir in freshly grated Parmesan cheese. Add splash of broth or cream if sauce is too thick.
- Add cooked pasta shells to the skillet and gently toss to coat evenly with sauce.
- Season with salt and freshly cracked black pepper to taste. Sprinkle chopped fresh parsley on top and serve immediately.
Notes
[‘Use leftover steak or fresh sirloin/ribeye sliced thin and cooked quickly.’, ‘Toast smoked paprika briefly to release flavor.’, ‘Remove pan from heat before adding Parmesan to prevent grainy sauce.’, ‘Season pasta water well for better flavor.’, ‘Add splash of broth or cream if sauce thickens too much.’, ‘Optional: stir in baby spinach at the end to wilt.’, ‘Optional: sauté mushrooms with onions for earthier flavor.’, ‘Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of cream or broth.’, ‘Avoid freezing as cream sauces can separate.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Sodium: 480
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 3
- Protein: 32
Keywords: smoky paprika, creamy sauce, steak shells, weeknight dinner, comfort food, pasta shells, leftover steak, easy dinner