Creamy Paprika Steak Shells Tender Steak Bites in Creamy Paprika Sauce with Pasta Shells Ingredients: 12 oz pasta shells 1 lb steak (sirloin or ribeye), cut into bite-sized pieces 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 3 cloves garlic, minced 1 cup heavy cream 1/4 cup beef broth 1/4 cup grated Parmesan cheese 1 teaspoon Dijon mustard (optional) Chopped parsley, for garnish Directions: Cook pasta shells in salted water according to package directions. Drain and set aside. Season steak pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear steak pieces for 2–3 minutes per side until browned but still tender. Remove from skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds. Pour in beef broth and deglaze the pan. Lower heat and add heavy cream, Parmesan cheese, and Dijon mustard. Simmer for 2–3 minutes until the sauce thickens slightly. Return steak to the skillet along with cooked pasta shells. Stir to coat everything in the creamy sauce. Garnish with chopped parsley and extra Parmesan if desired. Serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #steakpasta #paprikasteak #creamyshells #comfortfoodrecipes #quickpastadinner #steakbites #smokypaprika #easyweeknightmeal #onepotpasta #homemadesauce #pastaandsteak #meatloverrecipes #steakandcream #easycomfortfood #skilletdinner #weeknightpasta #richsauce #heartymeals #pastashellsrecipe #creamygarlicsteak Creamy Paprika Steak Shells = pasta night turned indulgent! Steak bites in a rich garlic-paprika cream sauce—pure comfort.

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!