Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
A rich and indulgent dish featuring tender steak bites paired with shell pasta in a creamy garlic butter Alfredo sauce. Perfect for weeknight feasts or special occasions, this easy-to-make recipe offers a balance of bold flavors and silky texture.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
12 ounces steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
8 ounces shell pasta
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon chopped)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon salt, to adjust
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
1/2 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook shell pasta for 8-10 minutes until al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add steak bites and cook 2-3 minutes per side for medium-rare. Transfer to a plate.
In the same skillet, melt butter. Add garlic and sauté 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Stir in Parmesan until sauce thickens, ~3-5 minutes.
Add cooked pasta and steak back to the skillet with the sauce. Toss to coat, adding reserved pasta water to loosen if needed.
Season with salt and pepper. Garnish with parsley before serving.
Notes
Use a sturdy cheese rind to deepen the sauce’s flavor. If avoiding dairy, substitute Parmesan with nutritional yeast and silk tofu cream sauce.
For lighter version, replace heavy cream with a mix of whole milk and chicken broth.
Add steamed spinach or roasted tomatoes for extra nutrients.
Sauce keeps in the fridge for 2-3 days; reheat gently with splash of water.