Garlic Butter Steak Bites with Creamy Parmesan Shell Pasta
Ingredients:
1.5 lbs sirloin steak, cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
4 tbsp butter
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Gnocchi:
8 oz shell pasta
2 tbsp olive oil
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped fresh parsley, for garnish
Directions:
Boil the Pasta: Bring a large pot of salted water to a boil and cook the shell pasta until al dente, following the package instructions. Drain well, saving a bit of the pasta water just in case, and set the pasta aside.
Sear the Steak: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed sirloin and season it with smoked paprika, salt, and black pepper. Let the steak sear without moving it for a minute or two to develop a crust, then stir and cook for another 2-3 minutes until browned and cooked to your liking. Remove the steak from the pan and keep warm.
Infuse with Garlic and Thyme: In the same pan, melt the butter and toss in the minced garlic. Stir for about 1 minute until fragrant, then add the thyme leaves and sauté for another 30 seconds to bring out their aroma.
Build the Creamy Sauce: Reduce the heat to medium-low and stir in the remaining butter, followed by the cooked pasta, heavy cream, and Parmesan cheese. Mix everything gently, allowing the sauce to coat the shells. Add a splash of reserved pasta water if needed to loosen the sauce.
Bring it Together: Return the steak bites to the skillet and gently mix to combine with the pasta. Let everything warm through for a minute or two.
Serve It Up: Finish with a sprinkle of fresh parsley and a final taste test for seasoning. Dish it out while hot for a truly satisfying, garlicky, creamy meal.
Cooking Time: 25 minutes
Servings: 4
Calories: Approximately 550 per serving