Smoky Creamy Paprika Steak Shells: 30 Minutes to Bliss

Oh my goodness, let me tell you about my Smoky Creamy Paprika Steak Shells! This dish is a total game changer in my kitchen. Imagine tender strips of steak swimming in a rich, creamy sauce infused with smoky paprika, all wrapped up in perfectly cooked pasta shells. It’s like a warm hug in a bowl, and trust me, once you try it, you’ll be hooked. I love how it combines comforting flavors with a hint of sophistication, making it perfect for a cozy dinner at home or a casual gathering with friends. Plus, it comes together in just about 30 minutes, which means you can whip it up on a busy weeknight without breaking a sweat. Seriously, it’s a must-try!

Ingredients List

Here’s everything you’ll need to create your delicious Smoky Creamy Paprika Steak Shells. Trust me, you’ll love how simple these ingredients are!

• 8 oz pasta shells – I love using medium-sized shells to hold onto that creamy sauce perfectly.
• 1 lb steak, cut into strips – Use your favorite cut! I often go for sirloin or ribeye for extra tenderness.
• 2 tbsp paprika – This is where the magic happens! Adjust based on how smoky you want it.
• 1 cup heavy cream – This gives the dish its luscious, creamy texture. Don’t skimp here!
• 1 cup beef broth – Adds depth to the sauce; homemade or store-bought works great!
• 2 tbsp olive oil – For sautéing; it adds a lovely flavor.
• 1 onion, chopped – This brings sweetness and aromatics to the dish.
• 2 cloves garlic, minced – Because garlic makes everything better!
• Salt and pepper to taste – Just a pinch to enhance all those amazing flavors.

How to Prepare Smoky Creamy Paprika Steak Shells

Alright, let’s get cooking! Making Smoky Creamy Paprika Steak Shells is as easy as it is delicious. Follow these steps, and you’ll be savoring every creamy bite in no time!

Step-by-Step Instructions

1. Start by cooking your pasta shells according to the package instructions. I usually set a timer for about 10 minutes, but check them a minute or two early to ensure they’re al dente.
2. While the pasta is cooking, grab a large pan and heat up the olive oil over medium heat. You want it hot enough to sauté, but not so hot that it smokes. Trust me; no one likes a smoky kitchen!
3. Next, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re softened and fragrant. This is where the magic begins, and your kitchen will start smelling amazing!
4. Now, add the steak strips to the pan. Cook them for about 4-5 minutes until they’re browned all over. Don’t forget to stir occasionally to avoid any sticking.
5. Once the steak is cooked, sprinkle in the paprika and give it a good stir. Then, pour in the beef broth and heavy cream. Let this simmer for about 5-7 minutes until the sauce thickens up a bit.
6. Finally, drain your pasta shells and gently fold them into the pan with the sauce. Mix everything together until the pasta is well-coated. Season with salt and pepper to taste, and voilà! You’ve got a plateful of smoky, creamy goodness.

Why You’ll Love This Recipe

• Quick and easy to prepare – ready in just 30 minutes!
• Rich, smoky flavor that’ll make your taste buds dance.
• Comforting and satisfying – perfect for any night of the week.
• Uses simple ingredients you probably already have at home.
• Versatile – you can customize it with your favorite veggies or herbs.
• Leftovers (if there are any!) are just as delicious the next day.

Tips for Success

To really nail your Smoky Creamy Paprika Steak Shells, here are a few tips I’ve picked up along the way! First, be careful not to overcook the steak; it should be tender and juicy, not tough. Keep an eye on it while it’s in the pan. Also, when you’re adding the paprika, I recommend starting with 1 tablespoon and tasting the sauce before adding more—everyone has their own smoky preference! If you want an extra layer of flavor, consider adding a splash of Worcestershire sauce or a sprinkle of fresh herbs like parsley or basil right before serving. And don’t forget to stir gently when mixing in the pasta to keep those beautiful shells intact. Trust me, these little tricks will elevate your dish to the next level!

Variations

If you’re feeling adventurous, there are so many fun ways to mix up your Smoky Creamy Paprika Steak Shells! For a pop of freshness, try stirring in some baby spinach or kale just before serving. They’ll wilt perfectly in that creamy sauce and add a lovely green touch. Want to spice things up? Toss in a pinch of cayenne pepper or some red pepper flakes for a little heat! You can also swap the steak for grilled chicken or shrimp if you’re in the mood for a different protein. And don’t forget about the herbs – a sprinkle of fresh thyme, rosemary, or even a bit of dill can elevate the flavors beautifully. The possibilities are endless, so get creative and make it your own!

Storage & Reheating Instructions

If you happen to have leftovers of your Smoky Creamy Paprika Steak Shells (which is always a treat!), you’ll want to store them properly to keep that creamy goodness intact. Let the dish cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for about 3-4 days. Just make sure to seal it well to prevent any odors from sneaking in!

When you’re ready to dig in again, simply reheat it on the stovetop over medium heat. Add a splash of beef broth or a little extra cream to loosen up the sauce and keep it creamy—nobody wants a dry pasta reheated, right? Stir occasionally until heated through. You can also pop it in the microwave if you’re in a hurry, but I recommend going with the stovetop for the best results. Enjoy every last bite!

Nutritional Information Section

When it comes to enjoying my Smoky Creamy Paprika Steak Shells, it’s good to know what you’re getting! The nutritional values are estimates, but here’s a general breakdown: each serving has about 650 calories, 40g of fat, and 30g of protein, along with 50g of carbohydrates. Of course, these numbers can vary depending on the specific ingredients you choose, like the cut of steak or the amount of cream you use. But don’t let the numbers scare you; this dish is all about indulgence and flavor, and I promise it’s worth every bite!

FAQ Section

Can I use a different type of pasta for Smoky Creamy Paprika Steak Shells?
Absolutely! While I love the way pasta shells hold that creamy sauce, you can use any pasta you have on hand. Penne or fusilli would be fantastic alternatives!

What cut of steak is best for this recipe?
I recommend using tender cuts like sirloin or ribeye for the best results. They cook quickly and stay juicy, making your dish extra delicious!

Can I make this dish dairy-free?
Yes, you can substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream. Just keep in mind that it will alter the flavor slightly, but it can still be delightful!

How can I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, do so gently on the stovetop with a splash of broth or cream to keep it creamy and delicious!

Can I add vegetables to Smoky Creamy Paprika Steak Shells?
Definitely! Feel free to toss in some sautéed bell peppers, mushrooms, or even spinach for added flavor and nutrition. It’s a great way to make the dish even heartier!

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