Ingredients
Scale
- 12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
- 8 oz shell pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- Reserved pasta water as needed
Instructions
- Cook the shell pasta in salted boiling water until al dente; reserve some pasta water before draining.
- Pat steak bites dry and season with salt and pepper. Sear in olive oil over medium-high heat until browned.
- Reduce heat; add butter and garlic to the skillet, sautéing until fragrant.
- Stir in heavy cream and simmer gently before whisking in Parmesan cheese until melted.
- Combine cooked pasta with the sauce, adding reserved pasta water for desired consistency.
- Serve hot, topping with steak bites and a sprinkle of fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg