Creamy Garlic Beef Pasta with Shells
Ingredients:
400 g shell pasta (conchiglie or any short pasta)
400 g beef steak or beef strips, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, finely minced
1 small onion, finely chopped
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt (or to taste)
½ teaspoon chili flakes (optional)
1 teaspoon Italian seasoning
1 cup heavy cream
½ cup beef broth
¾ cup grated mozzarella or Parmesan cheese
2 tablespoons cream cheese (optional, for extra creaminess)
Fresh parsley, finely chopped (for garnish)
Instructions:
Start by bringing a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving about half a cup of the pasta water for later use if needed.
While the pasta is cooking, prepare the beef. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef pieces in a single layer and let them sear without stirring for 2–3 minutes to develop a nice golden crust. Flip the beef and cook for another 2 minutes until browned but still juicy. Season lightly with salt and black pepper, then remove the beef from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil along with the butter. Once the butter has melted, add the chopped onion and cook for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant but not browned.
Now add paprika, Italian seasoning, chili flakes, salt, and black pepper. Stir well to combine the spices with the onion and garlic mixture. Pour in the beef broth and let it simmer for 2–3 minutes, allowing the flavors to blend and the sauce to slightly reduce.
Lower the heat and slowly add the heavy cream, stirring gently. Add the cream cheese if using, and mix until the sauce becomes smooth and creamy. Gradually stir in the grated cheese and continue stirring until fully melted and the sauce thickens beautifully.
Return the cooked beef to the skillet and mix it into the sauce. Let everything simmer together for 2–3 minutes so the beef absorbs the creamy garlic flavors. Add the cooked pasta to the skillet and toss gently until every pasta shell is well coated with the sauce. If the sauce seems too thick, add a little reserved pasta water until you reach the desired consistency.
Remove from heat and garnish with freshly chopped parsley and extra cheese if desired. Serve immediately while hot and creamy.
Serving Suggestion:
This creamy garlic beef pasta is best served hot, paired with a fresh green salad or garlic bread. It makes a perfect comforting dinner for family meals or special occasions.
