Ingredients:
Pasta:
12 oz shell pasta
Salt (for pasta water)
Steak:
1 lb steak (ribeye, sirloin, or flank steak), thinly sliced or cut into bite-sized pieces
1 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
1 tsp smoked paprika (or sweet paprika if preferred)
1/2 tsp garlic powder
Creamy Sauce:
2 tbsp butter
4 cloves garlic, minced
1 1/2 tsp smoked paprika (adjust to taste)
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes (optional)
1 1/2 cups heavy cream (or half-and-half for lighter version)
1/2 cup beef broth
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra parmesan
Instructions:
1. Cook the Pasta:
Boil shell pasta in salted water according to package directions until al dente.
Drain and set aside, reserving 1/2 cup pasta water.
2. Cook the Steak:
While pasta is cooking, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Season steak pieces with salt, pepper, garlic powder, and paprika.
Add to skillet and sear until browned (about 2–3 minutes per side for medium-rare). Don’t overcrowd — cook in batches if needed.
Remove steak from pan and set aside.
3. Make the Creamy Sauce:
In the same pan, lower heat to medium. Add 2 tbsp butter and garlic. Sauté for 30 seconds until fragrant.
Stir in smoked paprika, onion powder, and red pepper flakes.
Pour in the heavy cream and beef broth. Bring to a simmer.
Stir in parmesan cheese until melted and smooth.
Taste and adjust salt/pepper as needed.
4. Combine Everything:
Add cooked shell pasta to the sauce. Stir to coat evenly.
Add back the steak and toss gently to combine.
Simmer 2–3 minutes to let flavors meld. Add reserved pasta water if needed to loosen sauce.
5. Garnish and Serve:
Sprinkle with chopped parsley and extra parmesan if desired.
Serve hot!
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