Start by bringing a large pot of salted water to a boil. Once boiling, add the shell pasta and cook according to package directions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water for later use, then drain the pasta, and set aside.

Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 2-3 minutes on each side until nicely browned. Remove from skillet and let it rest.

Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. This builds a flavorful base for your sauce.

Stir in 1 tablespoon of smoked paprika into the skillet with the sautéed garlic. Cook, stirring for 10-15 seconds to bloom the spices and enhance their flavors.

Pour in 1 cup of heavy cream and ½ cup of beef broth, stirring well. Allow to simmer for about 3-4 minutes until it thickens slightly.

Mix in ½ cup of grated Parmesan cheese, stirring until fully melted and smooth. If too thick, gradually add reserved pasta water to reach desired consistency.

Return the cooked steak to the skillet, slicing into bite-sized pieces if desired. Add the drained shell pasta and gently toss to ensure everything is coated in the sauce.

Serve immediately and garnish with fresh chopped parsley. Adjust seasoning with additional salt and pepper if needed.