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Creamy Paprika Steak and Shells

Creamy Paprika Steak and Shells: A Cozy Dinner to Savor

Creamy Paprika Steak and Shells is a comforting dish combining flavors of steak, paprika, and cream for a delightful dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz medium pasta shells any short pasta can work
For the Steak
  • 1 lb sirloin, ribeye, or NY strip substitute with chicken or turkey for a lighter meal
  • 1 tbsp olive oil can replace with vegetable oil if needed
  • 1 tsp paprika adjust to taste, add smoked paprika for complexity
  • 1/2 tsp garlic powder optional if using fresh garlic
  • 1/2 tsp onion powder skip if adding fresh vegetables
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the Sauce
  • 1 1/2 cups heavy cream substitute with coconut cream for a dairy-free option
  • 1 cup beef broth can switch to vegetable broth if desired
  • 3 cloves garlic minced
  • 2 tbsp butter can be omitted for a lighter version
  • 1/2 cup grated Parmesan nutritional yeast can serve as a dairy-free substitute
For the Garnish
  • fresh parsley adds color and flavor
  • extra Parmesan sprinkle on top before serving

Equipment

  • Large pot
  • large skillet
  • strainer
  • Measuring cups
  • Measuring spoons
  • Knife
  • cutting board

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil, add the medium pasta shells, and cook for 8–10 minutes or until al dente. Drain and set aside.
  2. Cut the steak into bite-sized pieces and season with paprika, garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Add seasoned steak pieces and sear for 2–3 minutes on each side until browned. Remove from skillet and let rest.
  4. In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and beef broth, simmering for 3–4 minutes.
  5. Add remaining paprika and grated Parmesan cheese to the sauce, stirring until completely melted and smooth.
  6. Return pasta shells and seared steak to the skillet, tossing gently to coat in the sauce. Cook for an additional 2–3 minutes.
  7. Serve warm, topped with freshly chopped parsley and extra Parmesan.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use freezer-safe containers for up to 2 months. Reheat gently and add cream or broth as needed.

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