Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.

Season and Sear the Steak: Pat the steak strips dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 1-2 minutes per side, just until browned. Remove the steak and set aside.

Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Add the paprika and tomato paste to the skillet. Stir constantly for 1 minute until the spices are fragrant. This “blooms” them, unlocking their full flavor.

Create the Sauce: Pour the broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. Then, stir in the heavy cream and bring to a gentle simmer.

Combine and Finish: Add the cooked pasta shells, seared steak, and any accumulated juices back into the skillet. Toss everything to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Garnish and Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.