Introduction
There’s nothing quite as satisfying as a bowl of creamy, cheesy pasta after a long day. The warmth, the flavor, and the simplicity—it’s everything comfort food should be. Enter Creamy Paprika Steak Shells, a rich and savory meal that combines tender beef, aromatic spices, and smooth cheese sauce tossed with pasta shells. This dish is not only easy to make but also perfect for family dinners or cozy nights in.
Whether you use ground beef or finely chopped steak, this recipe delivers the same heartwarming results: a velvety sauce infused with smoky paprika and garlic, coating every curve of the pasta shells. The sour cream adds a tangy depth, while the cheddar cheese brings a classic creamy sharpness. It’s a crowd-pleaser that feels gourmet but takes less than 30 minutes to prepare.
Let’s dive into the recipe, step by step.
Ingredients with Quantities
Before you begin, make sure you have all your ingredients ready. Here’s everything you’ll need to make Creamy Paprika Steak Shells for four servings:
- 1 lb (450 g) ground beef (or finely chopped steak)
- 8 oz (225 g) medium pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 1/2 cups (360 ml) beef broth (low sodium preferred)
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- 2 tablespoons sour cream
- Chopped parsley for garnish (optional)
Prep and Cooking Times
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 520 kcal per serving
Step-by-Step Directions and Preparation Method
Step 1: Cook the Pasta Shells
Start by cooking your pasta shells according to the instructions on the package. Add a pinch of salt to the boiling water to enhance the flavor. Once cooked al dente, drain and set aside. Drizzle a bit of olive oil on the pasta to prevent it from sticking together while you prepare the sauce.
Step 2: Sauté the Onion and Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 2–3 minutes until it becomes translucent. Then add the minced garlic and cook for another 30 seconds, just until fragrant. This base will give your sauce an aromatic depth and sweetness.
Step 3: Brown the Beef or Steak
Add ground beef (or chopped steak) to the skillet. Cook for 5–7 minutes, breaking it apart with a spatula until it’s browned and cooked through. Drain any excess grease to keep the sauce from becoming too oily.
Step 4: Add the Seasoning
Now it’s time to build the flavor. Sprinkle in paprika, salt, and black pepper. Stir everything well to evenly coat the meat. The paprika will give the dish a beautiful color and a warm, smoky taste that makes this recipe stand out.
Step 5: Create the Base with Flour
Add 1 tablespoon of flour directly to the meat mixture and stir well. This step thickens the sauce later on, ensuring your dish has that luscious, creamy consistency. Cook for about 1 minute to eliminate the raw taste of the flour.
Step 6: Pour in the Beef Broth
Slowly pour in 1 1/2 cups of beef broth while stirring continuously. This helps to deglaze the pan, releasing all the flavorful bits stuck to the bottom. Let the sauce simmer for 4–5 minutes until it slightly thickens.
Step 7: Add the Cream and Cheese
Reduce the heat to low. Pour in 1/2 cup of heavy cream and stir until well combined. Then add 1 cup of shredded cheddar cheese. Stir gently until the cheese melts completely, transforming the sauce into a velvety texture. The combination of cream and cheese makes this dish luxuriously rich.
Step 8: Stir in the Sour Cream
Add 2 tablespoons of sour cream to the sauce. This gives a subtle tang that balances the richness of the cheese and cream. Stir until the sauce is smooth and fully blended.
Step 9: Combine with the Pasta Shells
Add the cooked pasta shells to the skillet and toss everything together until the shells are evenly coated in the creamy paprika sauce. Allow it to simmer for 2–3 more minutes on low heat so the pasta absorbs all that flavor.
Step 10: Garnish and Serve
Sprinkle with chopped parsley for a touch of color and freshness. Serve the dish hot and creamy, right out of the pan.
Tips for the Perfect Creamy Paprika Steak Shells
- Use quality beef or steak. Finely chopped sirloin gives an extra tender and flavorful texture compared to ground beef.
- Don’t skip the sour cream. It adds balance and prevents the sauce from feeling too heavy.
- Adjust consistency. If the sauce is too thick, add a splash of beef broth or milk.
- Make it spicy. Add a pinch of cayenne or smoked paprika for a fiery twist.
- Cheese variations. Try mixing cheddar with mozzarella or Monterey Jack for extra creaminess.
Serving Suggestions
Creamy Paprika Steak Shells pair beautifully with a variety of sides and accompaniments:
- Garlic Bread: Perfect for soaking up every last bit of sauce.
- Green Salad: A crisp salad with vinaigrette balances the richness of the dish.
- Steamed Vegetables: Broccoli or asparagus make excellent light sides.
- Roasted Potatoes: For an extra hearty meal, serve alongside crispy potatoes.
Storage and Reheating Instructions
If you have leftovers (which is rare with this dish!), you can easily store them.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months in a freezer-safe container.
- Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Protein: 28 g
- Fat: 30 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 580 mg
This is an approximate nutritional breakdown based on standard ingredient measurements.
Flavor Profile
This dish brings together a delightful combination of flavors:
- Paprika: Smoky and slightly sweet, enhancing the beef’s savory notes.
- Garlic and Onion: Aromatic and flavorful, forming the base of the sauce.
- Cheddar Cheese: Adds a tangy sharpness that complements the creamy base.
- Sour Cream: Introduces a subtle acidity that balances the dish perfectly.
The overall result is a velvety, mildly spiced pasta dish with a cozy, home-cooked feel.
Variations of the Recipe
1. Spicy Paprika Steak Shells
Add red pepper flakes or hot paprika to give the sauce a kick. Perfect for spice lovers.
2. Creamy Chicken Paprika Shells
Swap the beef for shredded cooked chicken. The flavor stays rich and comforting with a lighter protein.
3. Vegetarian Paprika Pasta
Replace meat with sautéed mushrooms and bell peppers for a hearty meat-free version.
4. Paprika Shrimp Shells
For a seafood twist, use shrimp instead of beef. The smoky sauce pairs wonderfully with shrimp’s natural sweetness.
FAQs
1. Can I use another type of pasta instead of shells?
Yes, absolutely! You can substitute shells with penne, rotini, or bow-tie pasta. The sauce clings beautifully to any shape that has grooves or ridges.
2. What’s the best cheese to use?
Cheddar is classic for its sharp flavor, but you can mix it with mozzarella, Gouda, or even Gruyère for more depth.
3. Can I make it ahead of time?
Yes. You can prepare the sauce and pasta separately a day before. When ready to serve, heat the sauce and toss with freshly cooked pasta.
4. Can I make this dish gluten-free?
Of course! Use gluten-free pasta and replace flour with cornstarch or gluten-free all-purpose flour.
5. Can I use milk instead of cream?
You can, but the sauce will be slightly less rich. To maintain creaminess, add a tablespoon of butter with the milk.
6. How can I make it lighter?
Use half-and-half instead of heavy cream and opt for reduced-fat cheese and sour cream.
7. What kind of paprika should I use?
Regular sweet paprika works great, but for more flavor, try smoked paprika. Avoid hot paprika unless you enjoy extra spice.
8. How do I keep the sauce from separating?
Make sure to lower the heat before adding cream and cheese. High heat can cause the sauce to curdle.
9. Can I double the recipe?
Yes, this recipe scales up perfectly. Use a large skillet or pot to accommodate the extra ingredients.
10. How long will it stay creamy after reheating?
If stored properly, the sauce maintains its texture. Reheat gently and add a bit of broth or milk to restore the creaminess.
Expert Tips
- Always brown your meat well—it deepens the flavor.
- Use freshly grated cheese instead of pre-shredded, which often contains anti-caking agents.
- Add a splash of Worcestershire sauce to enhance the meaty flavor.
- If you like a richer texture, mix in a tablespoon of cream cheese when adding the sour cream.
Conclusion
The Creamy Paprika Steak Shells recipe is a simple yet luxurious dish that captures everything we love about comfort food—rich, hearty, and full of flavor. It’s ideal for weeknights when you want something satisfying but don’t have hours to cook. With a few pantry staples and fresh ingredients, you can bring restaurant-quality flavor to your dinner table in just 30 minutes.
This meal pairs beautifully with a glass of red wine, a green salad, or even a crusty loaf of garlic bread. Whether you’re cooking for family, friends, or just yourself, it’s the kind of recipe that instantly brings warmth and joy.
If you’re looking for a dish that’s creamy, cozy, and irresistibly flavorful, Creamy Paprika Steak Shells will become a new favorite in your kitchen.