Creamy Parmesan Shell Pasta with Garlic Butter Steak Cubes
Ingredients:
1 lb sirloin or flank steak, cut into bite-sized cubes
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt and pepper, to taste
For the Creamy Parmesan Shells:
8 oz pasta shells
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Bring a pot of salted water to a boil. Cook the pasta shells until al dente according to package directions. Drain and set aside.
Season your steak pieces generously with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until shimmering. Arrange the steak in a single layer, letting each piece develop a nice crust this takes about 3-4 minutes per side. Once browned and cooked through, remove the steak from the pan and set it aside.
In the same skillet, reduce heat to medium. Add the butter and let it melt, then stir in the minced garlic and thyme. Cook for about a minute until the garlic is fragrant but not browned. Return the steak bites to the pan and toss to coat in the garlic butter. Set aside off heat.
Wipe out any burnt bits from the skillet if needed, then melt more butter over medium heat. Sauté the garlic for 1-2 minutes. Pour in the chicken broth and heavy cream, whisking to combine. Let the mixture simmer gently for 3-4 minutes, stirring occasionally.
Sprinkle in the Parmesan cheese and Italian seasoning. Stir until the cheese melts completely and the sauce is smooth. Adjust with salt and pepper to taste.
Add the drained pasta shells to the creamy sauce and toss until fully coated. Fold in the garlic butter steak bites, combining everything just until warmed through.
Serve hot, garnished with freshly chopped parsley and extra Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~650 kcal per serving