Description
A delicious creamy pasta dish featuring tender steak and a rich paprika sauce.
Ingredients
Scale
- 12 ounces shell pasta
- 1 pound sirloin or ribeye steak, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup Parmesan cheese, grated
- Chopped fresh parsley for garnish
Instructions
- Boil shell pasta in a large pot of salted water until al dente according to package instructions. Drain well and set aside.
- Pat steak dry with paper towels. Toss steak pieces with salt, black pepper, and smoked paprika to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and cook for 2 to 3 minutes per side until well browned. Transfer steak to a plate and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and beef broth, stirring to combine. Simmer for 3 to 4 minutes, allowing the sauce to thicken slightly.
- Stir grated Parmesan cheese into the sauce until fully melted and the mixture is smooth and creamy.
- Return the drained pasta and seared steak to the skillet. Gently toss to coat the pasta and steak evenly with the creamy sauce.
- Remove from heat. Top with chopped fresh parsley and serve immediately while hot.
Notes
- For extra flavor, let the steak marinate in the spices for 30 minutes before cooking.
- Feel free to substitute the steak with chicken or shrimp if desired.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg