Smoky Paprika Steak and Shells: A Creamy One-Pot Meal

Picture a dish that encapsulates the very soul of comfort food, yet possesses a sophisticated, smoldering depth that elevates it far above the ordinary. Enter Smoky Paprika Steak and Shells, a culinary symphony where tender, seared steak meets delicate pasta shells, all united in a luxuriously creamy, deeply smoky, and brilliantly crimson-hued sauce. This is a recipe that feels both decadently indulgent and surprisingly approachable, a stunning one-pan wonder that is destined to become a cornerstone of your dinner repertoire.

Why Is This Smoky Paprika Steak and Shells So Popular?

The popularity of Smoky Paprika Steak and Shells lies in its magical ability to satisfy multiple cravings simultaneously while being deceptively simple to execute. First, it is the ultimate textural and flavor harmony. The dish offers the satisfying, meaty chew of perfectly cooked steak against the tender, yielding bite of pasta shells. The sauce provides a velvety, creamy backdrop that carries the profound, earthy sweetness and smoke of the paprika, punctuated by the sharp tang of tomato and the umami depth of beef broth. Every element complements the others, creating a deeply satisfying, multi-note experience in every single bite.

Second, it represents gourmet comfort without the guilt or complexity. It feels like a restaurant-quality, “chef-y” dish due to its vibrant color and complex flavor, yet it is cooked primarily in one skillet and comes together in about the time it takes to boil pasta. It satisfies the deep-seated desire for creamy, hearty pasta dishes and juicy steak, but it does so with a unique, smoky twist that feels novel and exciting. It’s a meal that comforts the soul while intriguing the palate.

Finally, it boasts spectacular visual appeal. The final presentation is nothing short of stunning. The pasta and steak are coated in a sauce that ranges from a deep burnt orange to a rich, rusty red, flecked with green herbs and contrasting beautifully with the seared, brown crust of the steak. It is a dish that demands to be photographed before it’s devoured, making it a favorite for social media and for those nights when you want the meal to look as incredible as it tastes.

Why You’ll Love This Smoky Paprika Steak and Shells:

You will love this recipe because it makes you feel like a culinary alchemist. You will love the transformative moment when ordinary paprika blooms in hot fat, releasing its oils and perfuming your entire kitchen with an aroma that is warm, smoky, and intensely inviting. You will love the simple technique of deglazing the pan, watching as the fond—those crispy, flavorful bits left from searing the steak—dissolves into the liquid, building a foundation of incredible depth.

You will love the versatility it offers; it’s a perfect canvas for using different cuts of steak or even experimenting with chicken or mushrooms. You will love the rich, creamy result that, surprisingly, doesn’t necessarily require heavy cream (thanks to a clever roux and broth base). Most of all, you will love the unanimous praise and satisfied silence that falls over the table when you serve it. It’s a recipe that yields immense reward for a manageable amount of effort, building your kitchen confidence and delivering a meal that feels truly special.

Here’s what you’ll need:

The magic here comes from layering flavors, starting with quality paprika and building from there.

For the Steak & Pasta:

• 1 pound (450g) sirloin, flank, or flat iron steak, sliced against the grain into ½-inch thick strips
• 1 tablespoon neutral oil (avocado, canola, or vegetable oil)
• 8 ounces (about 225g) medium pasta shells (conchiglie)
• Kosher salt and freshly ground black pepper

For the Smoky Paprika Sauce:

• 3 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely diced
• 4-5 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3-4 tablespoons smoked paprika (critical: use sweet, hot, or a blend, but ensure it’s “smoked” paprika for the signature flavor)
• 1 teaspoon dried thyme or marjoram
• 2 tablespoons tomato paste
• 2 cups (480ml) low-sodium beef broth
• 1 cup (240ml) whole milk, half-and-half, or heavy cream (for richer sauce)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce (for added umami)
• Optional: ¼ teaspoon cayenne pepper or red pepper flakes for heat

For the Finish:

• ⅓ cup sour cream or full-fat Greek yogurt
• ¼ cup fresh parsley, finely chopped
• Lemon wedges, for serving

How to Make Smoky Paprika Steak and Shells:

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Smoky Paprika Steak and Shells. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prep and Sear the Steak
Bring a large pot of salted water to a boil for the pasta. While it heats, prepare the steak. Pat the steak strips completely dry with paper towels—this is essential for a good sear. Season generously on all sides with salt and pepper. Heat the neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the steak strips in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side, just until a deep brown crust forms. The steak will not be cooked through at this point. Transfer the seared steak to a clean plate and set aside. Do not wash the skillet.

Step 2: Cook the Pasta
Add the pasta shells to the boiling salted water. Cook according to package directions for al dente, usually 8-10 minutes. Once cooked, drain the pasta, reserving about 1 cup of the starchy pasta water. Set the drained pasta aside.

Step 3: Build the Aromatics and Roux
In the same skillet used for the steak, reduce heat to medium. Add 2 tablespoons of the butter. Once melted, add the diced onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Push the onions and garlic to the side. Add the remaining 1 tablespoon of butter to the center of the pan. Once melted, sprinkle the flour over the butter. Cook, stirring constantly with a wooden spoon, for 1-2 minutes to form a pale golden roux (this cooks out the raw flour taste).

Step 4: Bloom the Paprika and Create the Sauce
Reduce heat to medium-low. Immediately add the smoked paprika, dried thyme, and tomato paste to the roux-onion mixture. Stir constantly and cook for 1 full minute. This critical step, called “blooming,” heats the spices in fat, unlocking their full flavor and aroma and turning the mixture a vivid red. Slowly, while whisking constantly to prevent lumps, pour in the beef broth. Increase heat to medium-high and whisk until the sauce is smooth and begins to thicken, about 2-3 minutes.

Step 5: Simmer and Enrich the Sauce
Whisk in the milk (or cream), Worcestershire sauce, and soy sauce. Bring the sauce to a gentle simmer. Allow it to cook, stirring occasionally, for 5-7 minutes until it has thickened to a creamy, gravy-like consistency that will coat the back of a spoon. Taste and adjust seasoning, adding more salt, pepper, or a pinch of cayenne if desired.

Step 6: Combine Steak, Pasta, and Sauce
Add the drained pasta and the seared steak strips (along with any accumulated juices) to the simmering sauce. Gently fold everything together until the pasta and steak are fully coated and heated through, about 2-3 minutes. If the sauce seems too thick, add splashes of the reserved pasta water until your desired consistency is reached. Remove the skillet from the heat.

Step 7: The Final Creamy Finish
Stir in the sour cream or Greek yogurt until fully incorporated and the sauce is luxuriously creamy. This off-heat addition prevents curdling. Finally, fold in most of the chopped parsley, reserving some for garnish. Serve immediately in shallow bowls, garnished with the remaining parsley and with lemon wedges on the side for a bright, citrusy squeeze that cuts through the richness.

Tips for Success:

• The Paprika is Paramount: Do not substitute regular paprika for smoked paprika. It is the soul of the dish. For complex flavor, use a blend of sweet and hot smoked paprika.
• Dry Your Steak: Moisture is the enemy of browning. Thoroughly patting the steak dry is the first step to a flavorful sear and fond in the pan.
• Don’t Skip the Bloom: Letting the paprika and tomato paste cook in the fat for a full minute deepens their flavor immensely and removes any raw, dusty taste.
• Control the Thickness: The sauce will continue to thicken as it sits. The reserved pasta water is your best tool for adjusting consistency at the end; its starch helps bind the sauce without diluting flavor.
• Temper the Dairy: To prevent the sour cream from curdling when added to the hot sauce, you can first stir a spoonful of the hot sauce into the sour cream in a separate bowl to warm it, then stir this mixture back into the main skillet.

Equipment Needed:

• Large, heavy-bottomed skillet or Dutch oven (at least 12 inches)
• Large pot for boiling pasta
• Colander
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Whisk and wooden spoon
• Tongs
• Mixing bowls for prepped ingredients

Variations of Smoky Paprika Steak and Shells:

• Protein Swap: Use chicken breast or thighs (cut into bite-sized pieces) or sliced smoked sausage (like Andouille or Kielbasa) for a different twist. For a vegetarian version, use 2-3 cups of sliced mushrooms (like cremini) and add a teaspoon of nutritional yeast for umami.
• Creaminess Variations: Substitute the milk/cream with full-fat coconut milk for a dairy-free, slightly tropical twist. For a lighter version, use all broth and finish with a touch of yogurt.
• “Goulash-Style”: Use diced stewing beef, brown thoroughly, and simmer in the sauce for 1.5-2 hours until tender before adding cooked pasta.
• Extra Veggie Boost: Add 1 cup of frozen peas, chopped roasted red peppers, or spinach to the sauce during the last 2 minutes of cooking.

Serving Suggestions for Smoky Paprika Steak and Shells:

This is a rich, hearty dish that stands beautifully on its own. To balance the meal, serve it with a simple, crisp side salad dressed with a sharp vinaigrette (like arugula with lemon). Garlic bread or a crusty baguette is perfect for mopping up every last bit of sauce. For a beverage pairing, a medium-bodied red wine like a Spanish Garnacha or a Malbec, or a dark lager beer, complements the smoky, savory notes wonderfully.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information:

(Estimated per serving, based on 4 servings, using sirloin and whole milk.)

• Calories: ~680
• Protein: 38g
• Sodium: ~750mg (varies with broth and sauces used)
• Sugar: 8g
• Fat: 28g
• Carbohydrates: 65g
• Fiber: 5g

FAQs about Smoky Paprika Steak and Shells:

Q: Can I use a different cut of steak?
A: Absolutely. Sirloin, flank, flat iron, or even ribeye (trimmed) work well. Avoid very tough cuts like chuck unless you plan to braise them for hours. The key is to slice thinly against the grain for tenderness.

Q: My sauce tastes a bit bitter. What went wrong?
A: Bitterness usually means the paprika or flour was burned. When blooming the paprika and making the roux, keep the heat to medium-low and stir constantly. Do not let it smoke or turn dark brown. Using fresh, high-quality paprika is also crucial.

Q: Can I make this ahead of time?
A: You can prep components: slice and season the steak, dice the onion and garlic, and measure out dry ingredients. For best texture, cook and combine just before serving, as the pasta can continue to absorb sauce and become soft.

Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth, milk, or water to loosen the sauce, which will have thickened considerably when chilled.

Q: Is there a gluten-free version?
A: Yes. Use a certified gluten-free pasta (like those made from brown rice or corn) and substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Ensure your Worcestershire sauce and beef broth are gluten-free.

Final Thoughts:

Smoky Paprika Steak and Shells is a triumph of bold flavors and smart, streamlined cooking. It is a dish that commands attention, from its fiery hue to its intoxicating aroma and its deeply satisfying, unified flavor. It demonstrates how a single, well-chosen spice can define and elevate an entire meal, transforming simple ingredients into something extraordinary. This recipe is a celebration of comfort with character, of weeknight ease with weekend flair. It’s the kind of meal that creates memories around the dinner table, a conversation starter, a belly-warmer, and a guaranteed path to culinary applause. So, fire up your skillet, embrace the smoke, and prepare to serve a dish that is as unforgettable as it is delicious.

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