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Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of well-salted water to a boil (it should taste like the sea).
- Cook shells according to package directions until al dente (usually 9–11 mins).
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- Reserve ½ cup pasta water before draining—this starchy liquid saves thin sauces!
- Drain pasta; set aside.
2. Sear the Steak (Don’t Crowd the Pan!)
- Pat steak cubes very dry with paper towels. Season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet (12-inch preferred) over medium-high heat until shimmering.
- Add steak in a single layer (work in batches if needed—crowding = steaming).
- Sear 2–3 minutes per side until deeply browned but still pink inside (medium-rare).
- Transfer to a plate—do not wipe the skillet (those browned bits = flavor gold).
3. Build the Sauce
- Reduce heat to medium. Add butter to the same skillet.
- Add garlic; sauté 60 seconds until fragrant (don’t let it brown—bitter garlic ruins sauce).
- Pour in beef broth, scraping the bottom vigorously with a wooden spoon to lift all browned bits.
- Simmer 1–2 minutes until liquid reduces slightly.
- Stir in heavy cream; simmer gently 3–4 minutes until slightly thickened (it should coat the back of a spoon).
- Reduce heat to low; stir in Parmesan until melted and smooth.
4. Combine & Finish
- Add drained pasta + steak (and any juices) to the skillet.
- Gently toss until everything is coated. If sauce is too thick, add splashes of reserved pasta water until silky.
- Taste and adjust seasoning (often needs a pinch more salt).
- Remove from heat; stir in parsley.
