🥩 Creamy Garlic Butter Steak Pasta (Conchiglie)
Ingredients (2–3 servings)
250–300g pasta shells (conchiglie)
250–350g steak (sirloin, ribeye, or strip), cut into bite-size pieces
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
½ tsp chili flakes (optional)
1 tsp Italian seasoning
½ cup beef broth (or chicken broth)
¾ cup heavy cream
½ cup grated Parmesan (plus more for topping)
Salt & black pepper, to taste
Fresh parsley, chopped
Instructions
Cook the pasta
Boil shells in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
Sear the steak
Heat olive oil in a large pan over medium-high heat.
Season steak with salt & pepper and sear 1–2 minutes per side until browned.
Remove steak from pan and set aside (don’t overcook).
Make the garlic butter sauce
In the same pan, melt butter.
Add garlic, chili flakes, and Italian seasoning.
Sauté for 30 seconds until fragrant.
Build the sauce
Pour in beef broth and simmer 2–3 minutes.
Add heavy cream and Parmesan. Stir until creamy.
Add a splash of pasta water if needed to loosen the sauce.
Combine
Add pasta and steak back into the pan.
Toss until everything is coated in sauce.
Finish & serve
Taste and adjust salt/pepper.
Garnish with parsley and extra Parmesan.
🔥 Optional Upgrades
Add sautéed mushrooms or onions
A squeeze of lemon at the end for balance
Swap cream for half-and-half if you want it lighter
Add mozzarella on top and broil for 2 minutes for that melty look
Want me to turn this into a one-pan version, a spicy Cajun version, or a no-cream lighter version? 👀
