Smoky Creamy Paprika Steak Shells: A Culinary Delight
Smoky Creamy Paprika Steak Shells are not just a meal; they are an experience that tantalizes your taste buds and warms your heart. This dish combines tender steak with a rich, creamy sauce infused with the bold flavors of smoked paprika, creating a symphony of taste that is both comforting and indulgent. Originating from the rich culinary traditions of Eastern Europe, paprika has long been celebrated for its vibrant color and unique flavor profile, making it a beloved ingredient in many households.
People adore Smoky Creamy Paprika Steak Shells for their delightful combination of textures and flavors. The creamy sauce envelops the steak, providing a luscious mouthfeel that pairs perfectly with the slight smokiness of the paprika. Not only is this dish incredibly satisfying, but it is also convenient to prepare, making it an ideal choice for busy weeknights or special occasions. Join me as we dive into this delicious recipe that is sure to become a favorite in your home!
Ingredients:
- 1 pound of flank steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 ounces of pasta shells
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Preparing the Steak
- Start by taking the flank steak out of the refrigerator and letting it sit at room temperature for about 20-30 minutes. This helps the steak cook more evenly.
- While the steak is resting, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a marinade.
- Once the steak has rested, rub the marinade all over the steak, ensuring it is evenly coated. Let it marinate for at least 15 minutes, or up to 2 hours if you have the time.
Cooking the Steak
- Preheat your grill or a cast-iron skillet over medium-high heat. If using a grill, make sure it is well-oiled to prevent sticking.
- Once hot, place the marinated flank steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature; it should be around 130°F for medium-rare.
- After cooking, remove the steak from the heat and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Once rested, slice the steak against the grain into thin strips. Set aside while you prepare the pasta and sauce.
Preparing the Pasta
- In a large pot, bring salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta and set it aside. You can toss it with a little olive oil to prevent sticking if desired.
Making the Creamy Paprika Sauce
- In a large saucepan over medium heat, pour in the heavy cream. Allow it to warm up for a minute or two, stirring occasionally.
- Add the smoked paprika, garlic powder, and onion powder to the cream. Stir well to combine and let it simmer for about 3-4 minutes, allowing the flavors to meld together.
- Gradually add the shredded cheddar cheese and grated Parmesan cheese to the sauce, stirring continuously until the cheeses are fully melted and the sauce is smooth. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
- Season the sauce with salt and pepper to taste. Make sure to taste it as you go to ensure the flavors are just right.
Assembling the Dish
- In a large mixing bowl, combine the cooked pasta shells with the creamy paprika sauce. Gently toss until the pasta is well coated with the sauce.
- Add the sliced steak to the pasta and sauce mixture. Carefully fold the steak into the pasta, ensuring it is evenly distributed throughout.
- If desired, you can place the pasta and steak mixture into a baking dish and sprinkle some extra cheese on top. This step is optional but adds a nice cheesy crust if you choose to bake it.
Serving the Smoky Creamy Paprika Steak Shells
- To serve, spoon the creamy pasta and steak mixture onto plates or into bowls.
- Garnish with freshly chopped parsley for a pop of color and added freshness.
- Enjoy your Smoky Creamy Paprika Steak Shells while they are warm, and savor the rich flavors of the dish!
Tips and Variations
- 1 pound of flank steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 ounces of pasta shells
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- Start by taking the flank steak out of the refrigerator and letting it sit at room temperature for about 20-30 minutes.
- While the steak is resting, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a marinade.
- Once the steak has rested, rub the marinade all over the steak, ensuring it is evenly coated. Let it marinate for at least 15 minutes, or up to 2 hours if you have the time.
- Preheat your grill or a cast-iron skillet over medium-high heat. If using a grill, make sure it is well-oiled to prevent sticking.
- Once hot, place the marinated flank steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (around 130°F for medium-rare).
- After cooking, remove the steak from the heat and let it rest for at least 10 minutes. Slice the steak against the grain into thin strips and set aside.
- In a large pot, bring salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta and set it aside. Toss with a little olive oil to prevent sticking if desired.
- In a large saucepan over medium heat, pour in the heavy cream and warm it up for a minute or two, stirring occasionally.
- Add the smoked paprika, garlic powder, and onion powder to the cream. Stir well and let it simmer for about 3-4 minutes.
- Gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring continuously until melted and smooth. Adjust the consistency with pasta water if needed.
- Season the sauce with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta shells with the creamy paprika sauce. Toss until well coated.
- Add the sliced steak to the pasta and sauce mixture, folding gently to distribute evenly.
- Optionally, transfer to a baking dish and sprinkle extra cheese on top for a cheesy crust.
- Spoon the creamy pasta and steak mixture onto plates or into bowls.
- Garnish with freshly chopped parsley and serve warm.
- For added flavor, consider marinating the steak overnight.
- You can substitute flank steak with sirloin or ribeye if preferred.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
Conclusion:
In conclusion, the Smoky Creamy Paprika Steak Shells recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender steak, rich creaminess, and the smoky flavor of paprika creates a dish that is not only delicious but also incredibly satisfying. Each bite is a delightful explosion of flavors that will leave you craving more.
One of the best things about this recipe is its versatility. You can serve these steak shells in a variety of ways. For a casual dinner, consider pairing them with a simple side salad or some roasted vegetables to balance the richness of the dish. If you’re feeling adventurous, try serving them in taco form with fresh toppings like avocado, cilantro, and a squeeze of lime for a fun twist. You could also use different types of meat, such as chicken or shrimp, to cater to your preferences or dietary needs. The creamy paprika sauce can easily be adapted to include your favorite herbs or spices, making it a flexible base for many variations.
I encourage you to give this recipe a try and experience the delightful flavors for yourself. Whether you’re cooking for family or hosting friends, the Smoky Creamy Paprika Steak Shells are sure to impress. Don’t forget to share your experience! I would love to hear how your dish turned out and any creative twists you added. You can share your photos and thoughts on social media or in the comments section below. Your feedback not only inspires me but also helps others discover this fantastic recipe.
So, roll up your sleeves, gather your ingredients, and get ready to enjoy a meal that is as comforting as it is delicious. I promise you won’t regret trying the Smoky Creamy Paprika Steak Shells. Happy cooking!
Smoky Creamy Paprika Steak Shells: A Delicious Recipe for Dinner
Indulge in the rich flavors of Smoky Creamy Paprika Steak Shells, featuring tender flank steak marinated in a smoky spice blend, served over pasta shells coated in a luscious creamy sauce. This comforting dish is perfect for impressing family and friends at dinner!
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