For the Creamy Parmesan Shells:

8 oz (225g) jumbo pasta shells (conchiglie)

2 cups freshly grated Parmesan cheese (not pre-shredded!)

1 cup heavy cream

2 tbsp butter

Salt & pepper to taste

Optional: Fresh parsley, red pepper flakes, or lemon zest

💡 Pro Tip: Use freshly grated Parmesan—pre-shredded contains anti-caking agents that make sauce grainy.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Add pasta shells; cook until al dente (check package time).

Reserve ½ cup pasta water, then drain. Set aside.

2. Sear the Steak

Heat olive oil + 3 tbsp butter in a large skillet over medium-high heat.

Season steak with salt, pepper, smoked paprika, and Italian seasoning.

Sear 2–3 minutes per side until browned and cooked to your liking.

Transfer to a plate; cover loosely.

3. Build the Sauce

In the same skillet (don’t wash it—those browned bits = flavor!), reduce heat to medium.

Add garlic; sauté 30–60 seconds until fragrant (don’t burn!).

Stir in Worcestershire sauce; cook 30 seconds.

4. Make the Creamy Parmesan Sauce

Reduce heat to low. Add 2 tbsp butter; melt.

Whisk in heavy cream; simmer gently 2 minutes.

Gradually stir in Parmesan until melted and smooth.

If too thick, add reserved pasta water 1 tbsp at a time.

5. Combine & Serve

Add cooked pasta and steak (with juices) to the skillet.

Gently toss to coat everything in sauce.

Garnish with fresh parsley or a squeeze of lemon.

✨ For extra richness: Top with a sprinkle of crispy pancetta or sun-dried tomatoes.

Serving Suggestions & Pro Tips

Pair with: Garlic bread, roasted asparagus, or a simple arugula salad

Make it lighter: Swap heavy cream for half-and-half (sauce will be thinner)

Add veggies: Toss in spinach, mushrooms, or cherry tomatoes at the end

Storage: Keeps 2–3 days in fridge (reheat gently with a splash of cream)

FAQs: Your Questions, Answered

Q: Can I use a different cut of beef?

A: Yes! Ribeye (more marbling) or flank steak (slice thin) work well.

Q: What if my sauce breaks?

A: Remove from heat, whisk in 1 tbsp cold butter, and stir vigorously.

Q: Can I make this gluten-free?

A: Yes! Use GF pasta shells and check Worcestershire (some contain wheat).

Q: Why is my Parmesan clumping?

A: Sauce too hot or pre-shredded cheese. Keep heat low and use fresh-grated.

More Than a Meal—It’s a Moment

This dish isn’t just dinner—it’s what you make when you want to feel cared for, even if you’re cooking for one. It’s the sizzle of steak hitting butter. It’s the creamy swirl of Parmesan clinging to pasta. It’s proof that luxury can be simple.

So grab that sirloin, boil those shells, and let your kitchen fill with the scent of garlic, butter, and joy.

Because some of the best meals aren’t complicated—they’re bold, comforting, and shared.

Made this dish? Did you add veggies or keep it classic? Share your twist below—we’re all about easy elegance in this kitchen! 🥩🍝✨


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