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Ingredients:
- 1 cup heavy cream
- Salt and black pepper (to taste)
- 12 oz shell pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked paprika (divided)
- Chopped fresh parsley (for garnish)
Instructions:
- Cook the shell pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- Season the steak pieces with salt, black pepper, and 1 teaspoon of the smoked paprika, tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned but still tender. Remove and set aside.
- Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Stir in the remaining smoked paprika.
- Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits from the pan. Let simmer gently for 3–4 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and the sauce is smooth and creamy.
- Add the cooked pasta and steak back to the skillet and gently toss until everything is evenly coated.
- Remove from heat, garnish with chopped parsley, and serve hot.
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