Creamy Steak Pasta Shells
This Creamy Steak Pasta Shells dish is rich, comforting, and made in one skillet for easy cleanup. Juicy seared steak bites meet tender pasta in a velvety garlic-parmesan cream sauce—with a touch of heat from red pepper flakes and a sprinkle of parsley to finish. It’s the perfect weeknight indulgence!
Ingredients
- 1 lb steak sirloin or ribeye, cut into bite-sized pieces
- 2 tablespoons butter divided
- 4 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rotini pasta or any short pasta
- 2.5 –3 cups water or broth
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large skillet, heat 1 tbsp butter over medium-high heat.
- Sear steak pieces for 2–3 minutes per side. Remove and set aside.
- Add remaining butter to the skillet.
- Cook garlic and red pepper flakes until fragrant (1–2 min).
- Pour in cream and simmer for 3–4 min.
- Stir in parmesan until melted.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-steak-pasta-shells/
Notes
- You can substitute half-and-half for a lighter version, though the sauce may be thinner.
- Ribeye will yield a richer flavor, while sirloin is leaner but still tender.
- Add mushrooms or spinach in step 2 for extra texture and nutrients.