Here’s a rich, comforting creamy steak shells pasta recipe—perfect for a hearty dinner 🍝🥩
🥩 Creamy Steak Shells Pasta
🛒 Ingredients
- 250g (8–9 oz) large pasta shells
- 300–400g (10–14 oz) steak (sirloin, ribeye, or your choice)
- Salt & black pepper
- 2 tbsp olive oil or butter
- 1 small onion (chopped)
- 2–3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup beef or chicken broth
- 1 tsp Italian seasoning
- 1 cup mushrooms (optional)
- Fresh parsley for garnish
👩🍳 Instructions
1. Cook the pasta
- Boil pasta shells in salted water until al dente
- Reserve ½ cup pasta water, then drain
2. Cook the steak
- Season steak with salt and pepper
- Heat oil in a pan over medium-high heat
- Sear steak 2–3 minutes per side (depending on thickness)
- Remove and let rest, then slice thinly
3. Make the creamy sauce
- In the same pan, sauté onion until soft
- Add garlic and cook 30 seconds
- Add mushrooms if using, sauté 3–4 minutes
- Pour in cream and broth, simmer 2–3 minutes
- Stir in Parmesan cheese and Italian seasoning
4. Combine
- Add pasta shells and sliced steak to the pan
- Toss to coat evenly
- Add reserved pasta water to loosen sauce if needed
5. Serve
- Garnish with fresh parsley
- Optional: extra Parmesan on top
💡 Tips for Best Flavor
- Let steak rest before slicing to retain juices
- Use freshly grated Parmesan for creamier sauce
- Adjust creaminess with a splash more broth or pasta water
🍽️ Variations
- Swap steak for chicken for a lighter version
- Add spinach or cherry tomatoes for extra veggies
- Use garlic butter for richer flavor
😍 What It’s Like
Creamy, savory, with tender steak slices nestled in perfectly coated pasta shells—a restaurant-style dish at home.
If you want, I can also give a one-pan version that cooks steak and pasta together for minimal cleanup.