Fill a large pot with water and add a generous pinch of salt—it should taste slightly salty like seawater. Bring it to a rolling boil, then add the pasta shells and cook according to package instructions until al dente (soft but still slightly firm in the center). Before draining, carefully reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.

Heat olive oil in a large skillet over high heat until it’s hot but not smoking. Add the steak pieces in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for 2–3 minutes to develop a golden crust, then flip and cook for another 2–3 minutes until browned and just cooked through. Avoid overcooking to keep the steak tender.

Remove the steak from the skillet and transfer it to a plate. Let it rest for a few minutes—this step is important because it allows the juices to redistribute, keeping the meat moist and flavorful.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 20–30 seconds, stirring constantly until it becomes fragrant. Be careful not to burn it, as burnt garlic can turn bitter quickly.

Sprinkle in the paprika and stir it into the garlic for a few seconds. This helps release its smoky aroma and enhances the depth of flavor in the sauce.

Slowly pour in the cream while stirring continuously. Let it simmer gently for a few minutes until it begins to thicken slightly. Keep the heat moderate to avoid curdling or burning the cream.

Add the grated parmesan cheese and stir well until it melts completely into the sauce, creating a smooth, creamy texture. If the sauce looks too thick, you can add a splash of the reserved pasta water to loosen it.

Add the cooked pasta shells into the skillet and pour in a small amount of the reserved pasta water. Toss everything together gently so the pasta gets evenly coated in the creamy paprika sauce. The starch from the pasta water will help the sauce cling beautifully to the shells.

Slice the rested steak into bite-sized pieces (if not already cut) and add it back into the skillet. Gently mix everything together, allowing the steak to warm through without overcooking.

Taste the dish and adjust the seasoning by adding salt and freshly ground black pepper as needed. Mix once more to ensure the flavors are evenly distributed.

Serve immediately while the pasta is hot, creamy, and at its best texture. For an extra touch, you can garnish with a sprinkle of parmesan cheese or fresh herbs before serving.