Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce Recipe
Tender seared steak bites served over perfectly cooked shell pasta, all enveloped in a luscious garlic butter Alfredo sauce. This quick, indulgent meal is perfect for both weeknights and special occasions—simple to make, but packed with bold, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak Bites
- 12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 oz shell pasta
- Reserved pasta water (about ½ cup) as needed
Garlic Butter Alfredo Sauce
- 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
Garnish
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the Shell Pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente according to package instructions. Reserve about ½ cup of pasta water, then drain the pasta and set aside. This reserved pasta water will help adjust the Alfredo sauce consistency later if needed.
- Prepare and Sear the Steak Bites: While the pasta is cooking, pat the steak bites dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer, avoiding overcrowding the pan. Sear each side for 2-3 minutes until a rich brown crust forms and the steak reaches your desired doneness. Transfer the steak bites to a plate and cover loosely with foil to keep warm.
- Make the Garlic Butter Alfredo Sauce: In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to brown it. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it to the desired consistency.
- Combine Pasta and Sauce: Add the cooked shell pasta to the skillet with the Alfredo sauce and gently toss to coat the pasta evenly. Let it simmer for another minute or two, allowing the pasta to absorb some of the sauce flavors.
- Plate and Serve: Divide the creamy shell pasta among serving bowls. Arrange the warm steak bites on top and drizzle with any juices that have collected on the plate. Garnish with freshly chopped parsley if using, and serve immediately while hot for the best flavor and texture.
Notes
- Pat the steak dry before searing to achieve a delicious brown crust.
- Do not overcrowd the pan when cooking steak bites; cook in batches if necessary for proper searing.
- Use freshly grated Parmesan cheese to avoid a grainy sauce texture.
- Adjust the sauce consistency with reserved pasta water as needed for silkiness.
- Season the steak, sauce, and pasta at each step to build layers of flavor.
- Serve immediately; Alfredo sauce thickens as it cools.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
- Freezing is not recommended as the sauce may separate.
- Serve this dish with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
Keywords: steak bites, shell pasta, garlic butter Alfredo sauce, creamy pasta, quick dinner, ribeye steak, sirloin steak, filet mignon, comfort food
