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Creamy Paprika Steak and Shells

Creamy Paprika Steak and Shells

Dive into the comfort food bliss of Creamy Paprika Steak and Shells, a one-pot meal that transforms busy evenings into moments of connection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Steak Use sirloin, ribeye, or NY strip; chicken, turkey, or lamb can be substituted.
  • 1 tbsp Olive Oil Essential for cooking the steak.
For the Pasta
  • 12 oz Medium Pasta Shells Can substitute with penne or fettuccine.
  • 0.5 tsp Salt Adjust according to taste.
For the Sauce
  • 2 tbsp Butter Adds richness to the sauce.
  • 3 cloves Garlic Minced for flavor.
  • 1.5 cups Heavy Cream Can use coconut cream for a dairy-free variant.
  • 1 cup Beef Broth Vegetable broth can be used for a lighter taste.
  • 1 tsp Paprika Gives warmth; increase if desired.
  • 0.5 tsp Smoked Paprika Optional for extra smoky flavor.
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Salt For seasoning.
  • 0.5 tsp Black Pepper For seasoning.
  • 0.5 cup Grated Parmesan Nutritional yeast can be substituted for a vegan option.
For Garnish
  • Parsley For freshness.
  • Extra Parmesan For additional flavor.

Equipment

  • large skillet
  • pot
  • cutting board

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for about 3-5 minutes on each side until browned and reach medium doneness. Remove from skillet and let rest.
  2. In a separate pot, boil salted water. Add medium pasta shells and cook until al dente, about 8-10 minutes. Drain and toss lightly with olive oil.
  3. In the same skillet, melt 2 tablespoons of butter. Sauté 3 minced garlic cloves for 1-2 minutes. Add 1½ cups heavy cream and 1 cup beef broth. Stir in both paprikas and cook for 5 minutes until thickened.
  4. Return cooked pasta shells and sliced steak to the skillet. Stir to combine well with the sauce and adjust seasoning as needed. Heat through for 2-3 minutes.
  5. Spoon into serving bowls and garnish with chopped parsley and extra Parmesan. Serve hot.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain creaminess.

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