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Stir in remaining paprika, beef broth, and cream. Bring to a gentle simmer.
Add uncooked pasta shells directly into the sauce. Stir to coat and simmer uncovered for 10–12 minutes, or until pasta is tender and sauce thickens.
Return the cooked steak to the pan. Stir in Parmesan cheese and mix until creamy and well combined. Simmer for another 2–3 minutes, letting the flavors meld.
Top with chopped parsley and more Parmesan if desired. Serve hot and enjoy the creamy, smoky comfort!
Tips & Variations:
- Swap steak for chicken or mushrooms for a lighter version
- Add spinach or sun-dried tomatoes for extra depth
- Use smoked gouda instead of Parmesan for a bolder twist
- For a thinner sauce, add a splash more broth or cream at the end
Final Bite:
This Creamy Paprika Steak Shells dish is the perfect harmony of rich, spicy, and savory. It’s easy enough for a Tuesday night, yet special enough to serve guests. One pan, bold flavors, and zero leftovers—this is comfort food at its most irresistible.
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