Why Make This Recipe
Steak Bites and Shells Garlic Butter Alfredo is a fantastic dish that brings together juicy steak and creamy pasta in a delicious way. It’s perfect for any occasion, whether it’s a casual family dinner or a cozy date night. The combination of steak, garlic, and Alfredo sauce creates a mouthwatering experience that everyone will love. Plus, it’s relatively quick to make and will impress your guests or family with its rich flavors.
How to Make Steak Bites and Shells Garlic Butter Alfredo
Ingredients:
- 2 tablespoons of unsalted butter
- ½ teaspoon ground paprika
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon coarse kosher salt
- 3 garlic cloves (finely minced)
- ½ teaspoon freshly ground black pepper
- 1 pound ribeye or sirloin steak (diced into bite-sized pieces)
- 2 cups heavy whipping cream
- Salt and black pepper (to your liking)
- 1 cup Parmesan cheese (freshly shredded)
- ½ teaspoon Italian herb seasoning blend
- 12 ounces medium shell-shaped pasta
- 3 tablespoons butter (unsalted)
- 3 garlic cloves (finely chopped)
- Fresh parsley (roughly chopped, for finishing)
Directions:
- Begin by bringing a generously salted pot of water to a rolling boil. Cook the shell pasta until just tender, around 10 minutes. Drain, reserving half a cup of the cooking liquid, and set aside.
- Blot the steak pieces with paper towels until dry. Sprinkle them evenly with salt, black pepper, and paprika.
- In a large skillet over medium-high heat, warm the olive oil with 2 tablespoons of butter. Arrange the steak cubes in a single layer and sear them for about 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Add the minced garlic in the final minute of cooking to infuse the steak with flavor. Transfer the cooked beef to a plate and cover to keep warm.
- Using the same skillet, melt 3 tablespoons of butter over medium heat. Stir in the minced garlic and cook for about one minute, or until fragrant.
- Pour in the heavy cream, seasoning with Italian herbs, salt, and pepper. Allow the mixture to simmer for 4–5 minutes, stirring occasionally, until it thickens slightly.
- Gradually incorporate the Parmesan cheese into the cream, whisking continuously until the sauce becomes smooth and rich.
- Toss the drained shell pasta into the sauce, mixing well to ensure each piece is coated. If the sauce appears too dense, stir in a bit of the reserved pasta water until the desired consistency is achieved.
- Carefully fold the steak bites into the pasta and sauce, letting everything warm together for a minute or two.
- Finish with a sprinkle of fresh parsley and additional Parmesan if desired. Serve immediately while hot.
How to Serve Steak Bites and Shells Garlic Butter Alfredo
To serve this dish, plate a generous portion of the pasta and steak mixture on each plate. You can garnish with extra Parmesan cheese and chopped fresh parsley for an added touch. This dish pairs well with a side salad or some crusty garlic bread to soak up the delicious sauce.
How to Store Steak Bites and Shells Garlic Butter Alfredo
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will be good for up to 3 days. To reheat, you can use the microwave or warm them on the stove over low heat, adding a splash of cream or milk to help bring back the creamy texture.
Tips to Make Steak Bites and Shells Garlic Butter Alfredo
- For more flavor, marinate the steak bites for a few hours before cooking.
- Use fresh garlic for the best taste.
- Make sure not to overcrowd the skillet when searing the steak for a nice crust.
- If you like a little heat, add a pinch of red pepper flakes to the Alfredo sauce.
Variation
You can customize this recipe by adding vegetables like spinach or broccoli for more nutrition. Additionally, you could swap the steak for grilled chicken or shrimp if you prefer.
FAQs
Can I use another type of pasta?
Yes, you can use any pasta shape you like, such as fettuccine or penne.
Is there a gluten-free option for this recipe?
Absolutely! Use gluten-free pasta, and you can also choose to make a gluten-free Alfredo sauce.
Can I make this recipe in advance?
While it’s best fresh, you can prepare the sauce and steak ahead of time, then combine and heat before serving.
Steak Bites and Shells Garlic Butter Alfredo
Ingredients
For the Pasta
- 12 ounces medium shell-shaped pasta
- 2 tablespoons unsalted butter for cooking
For the Steak
- 1 pound ribeye or sirloin steak (diced into bite-sized pieces) use your preferred cut
- 2 tablespoons olive oil extra-virgin preferred
- 0.5 teaspoon ground paprika
- 0.5 teaspoon coarse kosher salt
- 0.5 teaspoon freshly ground black pepper
- 3 cloves garlic (finely minced)
For the Alfredo Sauce
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese (freshly shredded)
- 0.5 teaspoon Italian herb seasoning blend
- 3 cloves garlic (finely chopped) for sauce
- 3 tablespoons butter (unsalted) for sauce
For Garnish
- to taste fresh parsley (roughly chopped)
- to taste additional Parmesan cheese for serving
Instructions
Preparation
- Bring a generously salted pot of water to a rolling boil. Cook the shell pasta until just tender, around 10 minutes. Drain, reserving half a cup of the cooking liquid, and set aside.
- Blot the steak pieces with paper towels until dry. Sprinkle them evenly with salt, black pepper, and paprika.
Cooking the Steak
- In a large skillet over medium-high heat, warm the olive oil with 2 tablespoons of butter. Arrange the steak cubes in a single layer and sear them for about 2–3 minutes per side until deeply browned and cooked to your preferred doneness.
- Add the minced garlic in the final minute of cooking to infuse the steak with flavor. Transfer the cooked beef to a plate and cover to keep warm.
Making the Alfredo Sauce
- Using the same skillet, melt 3 tablespoons of butter over medium heat. Stir in the minced garlic and cook for about one minute, or until fragrant.
- Pour in the heavy cream, seasoning with Italian herbs, salt, and pepper. Allow the mixture to simmer for 4–5 minutes, stirring occasionally, until it thickens slightly.
- Gradually incorporate the Parmesan cheese into the cream, whisking continuously until the sauce becomes smooth and rich.
Combining All Ingredients
- Toss the drained shell pasta into the sauce, mixing well to ensure each piece is coated. If the sauce appears too dense, stir in a bit of the reserved pasta water until the desired consistency is achieved.
- Carefully fold the steak bites into the pasta and sauce, letting everything warm together for a minute or two.
Serving
- Finish with a sprinkle of fresh parsley and additional Parmesan if desired. Serve immediately while hot.