Ingredients
- 12 oz shell pasta
- 1 lb ground beef
- Salt & black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Chopped fresh parsley (for garnish)
Instructions
- Cook the pasta: Cook the shell pasta in salted water according to package directions. Drain and set aside.
- Cook the ground beef: Season the ground beef with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Remove excess fat if needed and set aside.
- Make the sauce: Reduce the heat to medium. Melt butter in the same skillet, then sauté the garlic for 1 minute. Pour in the heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until the sauce slightly thickens.
- Finish the dish: Stir in the Parmesan cheese until melted and the sauce is creamy. Add the cooked pasta and ground beef back to the skillet. Toss everything to coat evenly in the sauce.
- Serve: Garnish with chopped parsley and serve hot.
Notes
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- If you like more spice, add a pinch of red pepper flakes to the sauce.
- For a lighter version, you can substitute the heavy cream with half-and-half or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 120mg
