Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Let Me Tell You About This Crazy-Comforting Steak Pasta
Okay, so picture this: It’s a lazy Saturday, rain’s pouring, kids are bickering about who ate the last cookie (spoiler: it was definitely me, but I’ll never confess), and I’m staring down a pack of shell pasta and some lone steaks in the fridge. That’s how this Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce was basically born—out of hunger, a bit of desperation, and, honestly, a craving for something creamy that actually fills you up (look, salad is fine, but sometimes you want dinner to be a hug, not a handshake). First time I made it, I slightly overcooked the steak bits, but nobody complained except our dog, who really just wanted a taste. Ever since, this dish’s been pure gold for me on, well, let’s call them ‘hungry and sort of tired’ nights. And if you ever wanted to turn a simple meal into something that fake-fancies itself, this is it.
Why You’ll Love This—Or Maybe Just Find It Convenient
I whip this up when the family can’t agree on anything, which, let’s be honest, is at least three times a week. They go nuts for the creamy Alfredo (though, sometimes I sneak in broccoli and hope nobody notices). Plus, those little shell pastas are like flavor pockets. Messy? Sometimes. Worth it anyway? Always. I’ll tell you the truth: once I tried rushing the steak bites because I was just hangry, but turns out, patience actually makes the steak so much better (who knew?). Bonus: if you’re a garlic fiend, you’ll be living your best life here.
What You’ll Need (With a Few Shortcuts)
- About 250g shell pasta (I’ve used macaroni when the pantry’s looking sad—works fine)
- 2 decent-sized steaks, cut into bite-sized pieces (sirloin’s great, but truly, any steak will do. Granddad swore by ribeye, but wallet disagrees…)
- 2 tbsp olive oil or, if I’m feeling fancy, a knob of butter
- Salt and pepper (I never measure, just go by instinct or chaos, depending on the day)
- 4-5 cloves garlic, minced (confession: I buy the pre-minced stuff if I’m feeling lazy)
- 1 cup heavy cream (sometimes I go half and half with milk because I ran out of cream; still tastes good)
- 1/2 cup grated Parmesan (brand doesn’t matter—Grana Padano works just as well, that’s what my neighbor swears by)
- Fresh parsley, chopped, but honestly, dried is fine too. Or skip it. No one will know!
How To Make It—Casual But Delicious
- Boil your shell pasta like it says on the box, but toss in a big pinch of salt (actually, once I forgot, and they tasted flat. Don’t skip!). Drain and set aside—but don’t forget to scoop out a bit of that starchy pasta water, just in case. I always forget, then curse myself later.
- Heat the olive oil in a big pan or skillet on medium-high. Throw in the steak bites. Sprinkle salt, plenty of pepper. Let them sizzle until browned outside and a bit pink inside (or all the way done if you, like my Aunt Marge, distrust any pink meat). Remove them; set aside. Try not to snack on too many—guilty.
- Now, same pan, a little more oil/butter if it’s dry. Toss in garlic. Fry till fragrant—don’t wander away (burned garlic = sadness). Pour in heavy cream. Bring to a gentle simmer. Scrape those tasty brown bits off the pan bottom—that’s where the magic hides.
- Next, add grated parmesan. Stir. It’ll look weird or lumpy, maybe slightly odd. This is the moment I start doubting myself but keep stirring—it smooths out, promise.
- Tip in the steak and any juices. Add drained pasta shells. Splash in a bit of reserved pasta water if the sauce is stubbornly thick. Swirl everything together. Marvel at how it smells.
- Last, scatter parsley on top. Grab a fork. Pause for a second to appreciate that you actually made dinner.
Things I’ve Learned The Awkward Way (Notes)
- Heavy cream thickens way more as it cools—sometimes I forget and then the leftovers are basically cheese glue. Add milk when reheating, problem solved.
- If your sauce separates, just whisk a splash more pasta water in. Looks weird at first but it comes together. Kitchen magic?
- Once I added too much garlic. It was, um, robust. Start with less, you can always add more when in doubt.
What If You Want To Tinker? Variations I’ve Actually Tried
- Chicken bites instead of steak? Totally works. Wanted to try tofu once, but honestly, that didn’t wow me. Maybe did it wrong.
- Add sun-dried tomatoes or a handful of spinach—makes you feel virtuous, even if you sneak a second helping.
- Squeeze of lemon, just a dash, at the end—sharpens all the flavors, but I forget about half the time.
Equipment (Don’t Worry If You’re Missing Stuff)
You’ll want one sturdy skillet (but honestly, I once did this in a big old soup pot—no shame), a pot for the pasta, a wooden spoon (or your favorite weird spatula), knives for cutting steak, and, ideally, a cheese grater. But grated cheese straight from the bag is fine; just don’t tell any Italians.
Storage—If It Lasts, That Is
In theory, this keeps in the fridge for two days in an airtight tub. But in my place, it barely survives till lunch the next day (and trust me, it tastes better then). If it gets too thick, splash in milk before reheating.
How I Like To Serve This (But You Do You)
I usually dump it all into one big bowl, dump a mountain of extra parmesan on top, and let folks scoop for themselves. Sometimes, on special-ish nights, I toast up some crusty bread with garlic butter—totally unnecessary, but so good for mopping up sauce.
Learnt The Hard Way — Pro Tips From My Mistakes
- Don’t crowd the steak in the pan. I once thought I could save time—nope, just ended up with grey, sad meat. Do two batches if you have to.
- Let your steak rest (even just a minute), otherwise, all the juices run out and sauce gets watery. I skipped it once, regretted it deeply.
- Actually, try grating your own cheese if you’ve got the energy. Bagged stuff melts weird. Just saying.
FAQ That’s Actually Come Up In My Kitchen
- Q: Can I use any type of pasta? Totally—whatever’s in the pantry. I tried bowties once. Fun shape, same flavor.
- Q: Does it freeze well? Not really; sauce splits when thawed. You can try, but I wasn’t thrilled with it. Maybe you’ll have better luck?
- Q: How do you keep steak bites tender? Don’t overcook, don’t skimp on resting. That’s my only mantra here.
- Q: Can I make it ahead? Yes, but add a little milk when reheating, because the sauce does thicken up (magic, science, or maybe just the laws of cheese).
A Slight Digression—Where I Get My Pantry Staples
If you want to geek out on pasta shapes (and judge my shell pasta choices), Kitchen Stories actually has a funny guide to pasta shapes. And for cheese, I nearly always use freshly grated parmesan—but if your local supermarket only has the green can, don’t stress. Oh, and if you’re learning the basics of searing meat, I liked Serious Eats’ steak searing tips, especially when you’re a beginner or slightly absent-minded.
So, if you need a dinner that’s generous, a little bit swanky, and puts everyone in a better mood, I’d bet Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce will deliver. Even if you forget the parsley. Enjoy, and let me know if you try it with tofu and actually love it—I’m intrigued, just slightly skeptical!
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 8 oz shell pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Cook the shell pasta according to package instructions until al dente. Drain and set aside.
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2Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper, then sear for 2-3 minutes on each side until browned and cooked to desired doneness. Remove steak bites from the skillet and set aside.
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3In the same skillet, reduce heat to medium and melt 4 tablespoons butter. Add minced garlic and sauté until fragrant, about 1 minute.
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4Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Add Parmesan cheese and stir until the sauce is smooth and slightly thickened.
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5Add the cooked shell pasta and steak bites to the skillet. Toss everything together until the pasta and steak are evenly coated in the garlic butter Alfredo sauce. Adjust seasoning with additional salt and pepper if needed.
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6Serve immediately, garnished with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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