Oh my gosh, let me tell you about my latest kitchen obsession – steak bites and shell pasta swimming in the most luxurious garlic butter Alfredo sauce! This dish became our family’s weeknight hero after I accidentally threw it together one evening when we were starving and short on time. The shells catch every drop of that creamy sauce, while the juicy steak bites add just the right amount of hearty satisfaction.
I’ve cooked enough pasta dishes to know what makes them special – it’s all about balancing richness with simplicity. The magic here happens in under 30 minutes, but tastes like you spent hours in the kitchen. That golden sear on the steak? Essential. The way the garlic perfumes the butter before the cream joins the party? Absolute perfection. This recipe proves you don’t need fancy techniques for restaurant-quality flavor at home.
Why You’ll Love This Steak Bites and Shell Pasta Recipe
Let me count the ways this dish will become your new weeknight go-to:
- Lightning fast: From fridge to table in under 30 minutes – even faster than takeout!
- Simple ingredients: Nothing fancy needed, just pantry staples with one glorious steak upgrade
- That restaurant wow factor: The garlic butter Alfredo sauce coats every shell in velvety luxury
- Endlessly adaptable: Swap in what you’ve got (I’ve used everything from ribeye to mushrooms when improvising)
Trust me, that first bite of tender steak with creamy pasta will have you doing a little happy dance at the stove.
Ingredients for Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Here’s what you’ll need to make this creamy, dreamy dish – I promise your kitchen probably has most of it already!
- 8 oz shell pasta – those little curves are perfect sauce catchers
- 1 lb sirloin steak, cut into 1-inch cubes (pat them dry for the perfect sear)
- 2 tbsp butter – real butter only, please!
- 3 cloves garlic, minced (more if you’re feeling bold)
- 1 cup heavy cream – this is what makes the sauce luxurious
- 1/2 cup Parmesan cheese, freshly grated (the pre-shredded stuff just doesn’t melt right)
- 1/2 tsp salt – adjust to taste
- 1/4 tsp black pepper – freshly cracked if you can
- 1 tbsp olive oil – for getting that perfect golden crust on the steak
See? Nothing too fancy – just good ingredients treated right. Now let’s make some magic!
How to Make Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Okay, let’s get cooking! This dish comes together fast, so have everything prepped and ready to go. I’ve burned my fair share of garlic learning these timing tricks – follow along and you’ll nail it on the first try.
Cook the Pasta and Steak
First, get your pasta going in well-salted boiling water (it should taste like the sea!). Cook those shells just until al dente – about 1 minute less than the package says. Reserve a cup of that starchy pasta water before draining – trust me, it’s liquid gold for adjusting sauces later.
While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and let it get nice and hot – you should see it shimmer. Pat those steak bites dry (this is KEY for a good sear), then add them in a single layer. Don’t crowd the pan! Let them get a beautiful brown crust, about 3-4 minutes total, flipping halfway. Remove them to a plate – they’ll finish cooking in the sauce later.
Prepare the Garlic Butter Alfredo Sauce
In that same glorious skillet (keep all those tasty browned bits!), melt the butter over medium heat. Add the garlic and stir constantly for just 30 seconds – you want it fragrant but not browned. Pour in the heavy cream and let it bubble gently for about 2 minutes to thicken slightly.
Now reduce the heat to low and gradually whisk in the Parmesan until smooth. The sauce should coat the back of a spoon. If it’s too thick, splash in some reserved pasta water a tablespoon at a time. Season with salt and pepper – taste as you go!
Combine Everything
Return those gorgeous steak bites to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until every shell is coated in that luscious garlic butter Alfredo sauce. Let it all get acquainted for about 1 minute over low heat.
Serve immediately with an extra sprinkle of Parmesan and some chopped fresh parsley if you’re feeling fancy. Watch how fast this disappears from plates – I always make extra because someone always asks for seconds!
Tips for Perfect Steak Bites and Shell Pasta
Here’s the inside scoop from all my trial-and-error moments with this dish – learn from my mistakes!
- Patience with the steak: Resist the urge to move those cubes around in the pan. Let them develop that gorgeous crust before flipping – it makes all the difference.
- Cream matters: Heavy cream gives you that silky sauce we’re after. Half-and-half can work in a pinch, but it won’t be quite as luxurious.
- Garlic timing: That 30-second sauté rule isn’t a suggestion – burnt garlic will ruin everything, so watch it like a hawk!
- Pasta water gold: Don’t skip reserving that starchy liquid. It’s your magic wand for fixing sauce consistency.
Oh, and pro tip? Make extra – this dish disappears faster than you’d think!
Ingredient Substitutions and Variations
Listen, we’ve all been there – you’re craving this steak bites pasta but don’t have every ingredient. No sweat! Here are my favorite ways to switch things up without losing that amazing flavor:
- Out of heavy cream? Half-and-half works okay in a pinch (though the sauce won’t be quite as thick), or try evaporated milk for extra richness.
- Not a beef lover? Chicken breast cubes or even shrimp make fantastic swaps – just adjust cooking times accordingly.
- Gluten-free needs? Any short pasta shape works – I’ve used gluten-free shells with great success.
- Cheese variations: Pecorino Romano adds a nice bite, or for extra creaminess, stir in a spoonful of cream cheese with the Parmesan.
The best part? This recipe welcomes improvisation – make it yours!
Serving Suggestions for Steak Bites and Shell Pasta
This dish absolutely stands on its own – those creamy shells and juicy steak bites don’t need much help! But if you’re like me and love building a full meal, here are my go-to pairings:
- Crusty garlic bread for mopping up every last drop of that Alfredo sauce
- Simple green salad with lemon vinaigrette to cut through the richness
- Roasted asparagus or broccoli – the caramelized edges are perfect with the creamy pasta
Honestly though? Sometimes I just grab a big bowl and call it dinner – no sides needed! If you’re looking for a great side dish to balance this richness, check out this classic coleslaw recipe.
Storage and Reheating Instructions
Here’s the deal – this steak bites pasta is best fresh, but if you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – warm it in a skillet with a splash of milk to bring the sauce back to life. Whatever you do, skip the microwave unless you want rubbery steak! The pasta might soak up some sauce overnight, so don’t panic – just stir in a little extra cream when reheating.
Nutritional Information
Here’s the breakdown per serving (but remember – estimates vary based on your exact ingredients):
- Calories: 520
- Protein: 32g
- Fat: 28g
- Carbs: 35g
The steak gives you that protein punch, while the creamy sauce brings the comfort – balance, right? For a lighter pasta alternative, you might want to look into a baked spaghetti squash alfredo.
Frequently Asked Questions
I’ve gotten so many questions about this steak bites and shell pasta recipe – here are the ones that pop up most often!
Can I use a different cut of steak?
Absolutely! While sirloin works great, I’ve used ribeye (extra juicy!) and even flank steak (slice it thin against the grain). Just adjust cooking time based on thickness – you want those bites tender, not chewy.
How do I prevent the sauce from thickening too much?
That reserved pasta water is your best friend! If the Alfredo sauce gets too thick while simmering, just whisk in a tablespoon at a time until it reaches that perfect silky consistency.
Can I make this ahead?
You can prep components separately (cook pasta, sear steak), but combine everything right before serving. The sauce thickens as it sits, and reheated steak can get tough.
Try this recipe tonight and tag us on social! If you are interested in learning more about proper searing techniques for beef, check out resources from a reputable culinary institute, such as the Culinary Institute of America.
Print
30-Minute Creamy Steak Bites and Shell Pasta You’ll Crave
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Tender steak bites and shell pasta tossed in a rich garlic butter Alfredo sauce.
Ingredients
- 8 oz shell pasta
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add steak bites and cook until browned, about 3-4 minutes. Remove from skillet.
- In the same skillet, melt butter. Add garlic and sauté for 30 seconds.
- Pour in heavy cream, then stir in Parmesan, salt, and pepper. Simmer until slightly thickened.
- Return steak bites to the skillet. Add cooked pasta and toss to coat.
- Serve immediately.
Notes
- Use freshly grated Parmesan for better melting.
- Adjust salt and pepper to taste.
- Add a splash of pasta water if the sauce is too thick.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
Keywords: steak bites, shell pasta, garlic butter Alfredo, easy dinner