Creamy Beef and Broccoli Shell Pasta

Servings

2–3 servings

Prep Time

15 minutes

Cook Time

25 minutes

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Ingredients

Pasta

• 250 g shell pasta (conchiglie)

• Salt (for boiling water)

Beef

• 300 g beef sirloin or flank steak, cut into bite-sized cubes

• 1 tablespoon olive oil

• Salt and black pepper, to taste

Vegetables

• 1 cup broccoli florets

• 1/2 cup cherry tomatoes, halved

• 2 cloves garlic, minced

Creamy Sauce

• 2 tablespoons butter

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon paprika

• 1/4 teaspoon chili flakes (optional)

• Salt and black pepper, to taste

Garnish

• Fresh parsley, finely chopped

• Extra grated Parmesan cheese

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente according to package instructions.
During the last 2 minutes of cooking, add the broccoli florets to blanch them.
Drain and set aside.

Step 2: Cook the Beef

Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and black pepper.
Add beef to the pan and sear for 2–3 minutes per side until browned and just cooked through.
Remove beef from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, lower heat to medium. Add butter and minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, paprika, chili flakes, salt, and black pepper.
Stir until the sauce thickens slightly.

Step 4: Combine

Return the cooked beef to the skillet. Add the cooked pasta, broccoli, and cherry tomatoes.
Toss gently until everything is evenly coated in the creamy sauce.

Step 5: Serve

Transfer to plates or bowls. Garnish with chopped parsley and extra Parmesan cheese.
Serve hot.

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Serving Suggestions

• Serve with garlic bread or a light green salad

• Add mushrooms or spinach for variation

• Ideal for a comforting lunch or dinner