Bring salted water to a boil and cook the shells until al dente. Drain and set aside.
2. Prepare the steak bites:
Pat the steak cubes dry with paper towels (this helps them sear properly).
Season with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high heat.
Add the steak pieces in a single layer (work in batches if needed).
Sear for 2 minutes per side until browned and cooked to your liking.
Add the butter and minced garlic, tossing to coat the steak as the butter melts.
Remove from heat and keep warm.
3. Make the creamy Parmesan shells:
In a separate skillet, melt 2 tbsp butter.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and chicken broth; bring to a gentle simmer.
Stir in Parmesan cheese until melted and creamy.
Season with salt, pepper, and (optional) nutmeg or red pepper flakes.
Toss in the cooked pasta shells until fully coated.
4. Serve:
Spoon the creamy Parmesan shells onto plates and top generously with garlic butter steak bites. Sprinkle with chopped parsley and a little extra Parmesan. 🧀✨
❤️ Ashley’s Tip:
You can add spinach or mushrooms to the pasta sauce for extra depth — or a splash of white wine for an elegant touch.
Would you like me to turn this into a one-pan version (where the pasta and steak cook together in one skillet for easier cleanup)?
