Creamy Garlic Butter Beef & Shells Pasta

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Creamy Garlic Butter Beef & Shells Pasta

Description

Tender beef pieces seared in garlic butter, tossed with ridged shell pasta and coated in a rich, creamy Parmesan sauce. The shells trap the sauce perfectly, making every bite indulgent, savory, and deeply satisfying. This is pure comfort food and a guaranteed crowd-pleaser.

 Ingredients

Pasta & Beef

  • 12 oz medium pasta shells

  • 1 lb beef sirloin or flank steak, cut into bite-sized pieces

  • 1 tbsp olive oil

  • 2 tbsp butter

Sauce

  • 4 cloves garlic, minced

  • 1 tsp Italian seasoning

  • ½ tsp crushed red pepper flakes (optional)

  • 1 cup heavy cream

  • ½ cup beef broth

  • ¾ cup freshly grated Parmesan cheese

Seasoning & Finish

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Cook the Pasta

    • Boil pasta shells in salted water until al dente.

    • Reserve ½ cup pasta water, then drain.

  2. Sear the Beef

    • Heat olive oil in a large skillet over medium-high heat.

    • Season beef with salt and pepper.

    • Sear beef for 2–3 minutes per side until browned.

    • Remove beef and set aside.

  3. Build the Sauce

    • In the same skillet, melt butter.

    • Add garlic, Italian seasoning, and red pepper flakes.

    • Sauté for 30 seconds until fragrant.

    • Pour in beef broth and simmer 2 minutes.

    • Stir in heavy cream and bring to a gentle simmer.

  4. Combine

    • Add Parmesan cheese and stir until melted.

    • Return beef to skillet.

    • Add pasta and toss to coat.

    • Add reserved pasta water if sauce is too thick.

  5. Finish & Serve

    • Taste and adjust seasoning.

    • Garnish with parsley and extra Parmesan.

    • Serve immediately.

Servings

  • Serves: 4 generous portions

Tips for Best Results

  • Use freshly grated Parmesan (pre-shredded won’t melt as smoothly)

  • Don’t overcook the beef — it should stay tender

  • Shell pasta works best because it holds the sauce inside

  • Let the sauce simmer gently, not boil

 Notes

  • You can substitute beef with chicken or mushrooms

  • Add spinach or mushrooms for a veggie boost

  • Best eaten fresh, but reheats well with a splash of cream or milk

Nutritional Information (Approx. per serving)

  • Calories: 650–700

  • Protein: 38g

  • Carbohydrates: 45g

  • Fat: 38g

  • Calcium: 25% DV

(Estimates vary by ingredient brands)

 Benefits

  • High protein for muscle support

  • Calcium from cheese supports bones

  • Comfort food that boosts mood and satisfaction

  • Great for family dinners or special meals

Q & A

Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. Reheat gently with extra cream or broth.

Q: Can I freeze it?
A: Not recommended — cream sauces can separate when frozen.

Q: How can I make it lighter?
A: Use half-and-half instead of heavy cream and reduce cheese slightly.

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