Go Back
–+ servings

Creamy Garlic Pasta & Shells

A smooth garlic cream sauce over pasta with a delicious marinated steak
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 6
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ lb Small Pasta
  • 2 tbsp Butter
  • 2 tbsp Oil
  • 3 tsp Garlic Powder (divided)
  • 4 tbsp Flour
  • 1 tsp Salt
  • 2 cup Broth (chicken or vegetable)
  • 1 cup Heavy Cream
  • 2 tbsp Parsley Flakes
  • 2 lb Steaks
  • 2 cups Beef Broth
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ cup Olive Oil

Method
 

  1. Add ingredients for the steak to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
  2. Start water boiling for the pasta.
  3. In a stove top grill pan (or frying pan), over medium high heat, add marinated steaks. Cook for 3 minutes on each side. Reduce heat to medium and cover pan. Let cook another 5 minutes (or until steak is to desired doneness), Remove from heat and let rest for at least 5 minutes before slicing into pieces roughly the size of the pasta you chose.
  4. In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
  5. Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat. Add cut steak to pot as well.
  6. Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and steak, then stir to evenly coat.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Notes

  • For a perfectly cooked steak, aim for an internal temperature of 130°F for medium-rare; let it rest for at least 5 minutes before slicing to retain juices.
  • To prevent your creamy sauce from breaking, always whisk in the heavy cream gradually and avoid boiling it after adding the cream.
  • If you're short on time, marinate the steak for just 30 minutes; you'll still get great flavor without the wait of an overnight marinade.
  • For a different twist, substitute the steak with grilled chicken or shrimp, adjusting cooking times accordingly for a lighter option.
  • Store any leftovers in an airtight container in the fridge for up to 3 days, and gently reheat the pasta with a splash of cream to restore its creamy texture.

Tried this recipe?

Let us know how it was!