{"id":1256,"date":"2026-02-01T19:22:08","date_gmt":"2026-02-01T19:22:08","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1256"},"modified":"2026-02-01T19:22:08","modified_gmt":"2026-02-01T19:22:08","slug":"creamy-paprika-steak-shells-2","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1256","title":{"rendered":"Creamy Paprika Steak Shells"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2>\u00a0Creamy Paprika Steak Shells<\/h2>\n<p>&nbsp;<\/p>\n<p>Creamy Paprika Steak Shells is a rich, comforting pasta dish that combines tender slices of steak with a smoky paprika cream sauce. The shell pasta holds the sauce perfectly, making every bite flavorful and satisfying. This recipe is easy enough for a weeknight dinner but impressive enough for guests.<\/p>\n<h2>\u00a0Time<\/h2>\n<ul>\n<li><strong>Prep time:<\/strong> 15 minutes<\/li>\n<li><strong>Cook time:<\/strong> 25 minutes<\/li>\n<li><strong>Total time:<\/strong> 40 minutes<\/li>\n<\/ul>\n<h2>\u00a0Ingredients (Serves 4)<\/h2>\n<h3>Steak<\/h3>\n<ul>\n<li>14\u201318 oz (400\u2013500 g) steak (sirloin or ribeye)<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1 tsp smoked paprika<\/li>\n<li>\u00bd tsp garlic powder<\/li>\n<li>Salt and black pepper, to taste<\/li>\n<\/ul>\n<h3>Pasta<\/h3>\n<ul>\n<li>10 oz (300 g) shell pasta<\/li>\n<li>Salted water for boiling<\/li>\n<\/ul>\n<h3>Creamy Paprika Sauce<\/h3>\n<ul>\n<li>1 tbsp butter<\/li>\n<li>1 small onion, finely chopped<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 tbsp paprika (smoked or sweet)<\/li>\n<li>\u00be cup heavy cream<\/li>\n<li>\u00bd cup milk<\/li>\n<li>\u00bd cup grated Parmesan (or any melting cheese)<\/li>\n<li>Salt and black pepper, to taste<\/li>\n<li>Chili flakes (optional)<\/li>\n<\/ul>\n<h3>Garnish (optional)<\/h3>\n<ul>\n<li>Fresh parsley, chopped<\/li>\n<li>Extra Parmesan<\/li>\n<\/ul>\n<h2>\u00a0Instructions<\/h2>\n<h3>1 Cook the Pasta<\/h3>\n<p>Bring a large pot of salted water to a boil. Cook the shell pasta until <strong>al dente<\/strong>, according to package instructions. Reserve \u00bd cup of pasta water, then drain and set aside.<\/p>\n<h3>2 Cook the Steak<\/h3>\n<p>Slice the steak into thin strips. Season with salt, pepper, paprika, and garlic powder.<\/p>\n<p>Heat olive oil in a large skillet over high heat. Sear the steak for 2\u20133 minutes per side until browned but still tender. Remove from the pan and set aside.<\/p>\n<h3>3 Make the Creamy Paprika Sauce<\/h3>\n<p>In the same skillet, melt the butter. Add the chopped onion and cook until soft and translucent.<\/p>\n<p>Add the garlic and cook for 30 seconds until fragrant. Stir in the paprika and let it bloom briefly.<\/p>\n<p>Pour in the cream and milk, reduce heat to medium-low, and simmer until the sauce slightly thickens. Stir in the Parmesan until melted and smooth. Season with salt, pepper, and chili flakes if using.<\/p>\n<h3>4 Combine Everything<\/h3>\n<p>Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water.<\/p>\n<p>Return the steak to the pan and gently mix. Cook for 2\u20133 minutes until everything is warmed through and well combined.<\/p>\n<h2>\u00a0Tips for Best Results<\/h2>\n<ul>\n<li>Smoked paprika adds a deep, restaurant-style flavor<\/li>\n<li>Do not overcook the steak to keep it tender<\/li>\n<li>Pasta water helps loosen the sauce without losing creaminess<\/li>\n<li>Use freshly grated Parmesan for the best texture<\/li>\n<\/ul>\n<h2>\u00a0Serving Suggestions<\/h2>\n<p>Serve hot with a fresh green salad or garlic bread. Finish with extra Parmesan and parsley.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0Creamy Paprika Steak Shells &nbsp; Creamy Paprika Steak Shells is a rich, comforting pasta dish that combines tender slices&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1256"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1256\/revisions"}],"predecessor-version":[{"id":1258,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1256\/revisions\/1258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1257"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}