Name: Steak Bites Pasta: Creamy Garlic Butter Alfredo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Ingredients: 12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces; 8 oz shell pasta; 2 tbsp olive oil; 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; 2 tbsp fresh parsley, chopped (optional); Reserved pasta water (as needed)

Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce – just reading that name evokes a sense of luxurious comfort, doesn’t it? Prepare to embark on a culinary journey that perfectly marries the robust flavor of tender, succulent steak with the delightful embrace of al dente shell pasta, all generously coated in a rich, aromatic garlic butter alfredo sauce. This isn’t just a meal; it’s an experience, designed to satisfy even the most discerning palates and bring genuine warmth to your dinner table.

While the exact combination of these delicious elements might be a modern marvel, the roots of this dish are steeped in culinary traditions we all adore. The creamy, velvety alfredo sauce boasts a rich heritage, tracing back to Roman kitchens where simple, high-quality ingredients created dishes of unparalleled richness. Paired with the timeless appeal of perfectly cooked steak, this recipe takes beloved comfort foods and elevates them to new heights. It’s a testament to the fact that some of the best meals are born from a fusion of classic techniques and contemporary cravings.

People absolutely adore this dish for countless reasons. The tender, savory steak bites offer a satisfying texture and deep flavor, wonderfully complemented by the way shell pasta captures every drop of that luscious, creamy sauce. Each bite delivers a harmonious blend of rich garlic, savory butter, and delicate cream, creating an irresistible symphony of tastes. It’s hearty enough to be a complete meal, yet elegant enough for a special occasion, making it incredibly versatile. Whether you’re seeking to impress guests or simply indulge in a truly satisfying weeknight dinner, this recipe for Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce promises to become a cherished addition to your culinary repertoire. I am so excited to share how you can easily create this masterpiece in your own kitchen.

Ingredients:

For the Steak Bites:
- 1.5 lbs Sirloin Steak, Ribeye, or your preferred cut, about 1-inch thick (I find a good quality sirloin works wonderfully here, offering great flavor without being overly fatty. For extra tenderness, a ribeye is a dream!)
- 2 tablespoons Olive Oil (for searing the steak)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (this adds a lovely smoky depth that truly complements the rich sauce!)
- 1/2 teaspoon Dried Italian Herbs (think oregano, basil, thyme – a classic blend is perfect)
- Salt and freshly ground Black Pepper to taste (I tend to be quite generous with both, especially on the steak!)
For the Shell Pasta:
- 1 lb Medium Shell Pasta (Conchiglie) (The shells are perfect for catching and holding onto that luscious sauce!)
- 1 tablespoon Olive Oil (optional, for adding to the pasta water to prevent sticking, though a good stir often suffices)
- 2 teaspoons Salt (for the pasta water – remember, salty water equals flavorful pasta!)
For the Garlic Butter Alfredo Sauce:
- 1/2 cup Unsalted Butter (1 stick) (high-quality butter makes a noticeable difference in Alfredo!)
- 6-8 cloves Garlic, minced (or more if you’re a garlic fiend like me! The “Garlic Butter” in “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce” is not just a suggestion, it’s a promise!)
- 2 cups Heavy Cream (also known as whipping cream – don’t skimp on the fat content here, it’s what makes the sauce so rich and velvety)
- 1 cup freshly grated Parmesan Cheese (Parmigiano-Reggiano, please! Pre-grated often has anti-caking agents that can make your sauce gritty)
- 1/2 cup freshly grated Pecorino Romano Cheese (this adds a wonderful tangy, salty kick that elevates the classic Alfredo. If you can’t find it, use all Parmesan, but I highly recommend trying it!)
- 1/4 teaspoon Nutmeg, freshly grated (this is my secret weapon for Alfredo; it doesn’t make it taste like nutmeg, but it mysteriously enhances all the other flavors and adds warmth!)
- Salt and freshly ground Black Pepper to taste (you’ll need to taste and adjust carefully once the cheese is in)
- 1/2 cup reserved pasta water (this starchy liquid is pure magic for emulsifying the sauce and achieving the perfect consistency!)
For Garnish:
- Fresh Parsley, chopped (for a pop of color and freshness)
- Extra freshly grated Parmesan Cheese (because why not?)

Preparing the Steak Bites

Prepare and Season the Steak: First things first, let’s get our steak ready to be the star of our “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce”! Take your chosen steak cut and pat it absolutely dry with paper towels. This step is crucial, my friends, because any moisture on the surface will steam the meat instead of giving us that beautiful, desirable sear we’re aiming for. A dry surface is the secret to a golden-brown crust that locks in all those delicious juices and provides incredible texture. Once patted dry, transfer the steak to a medium bowl. Now, let’s infuse it with flavor. Drizzle the 2 tablespoons of olive oil over the steak bites. Then, sprinkle in the garlic powder, onion powder, smoked paprika, dried Italian herbs, and a generous amount of salt and freshly ground black pepper. Use your hands to thoroughly toss the steak bites, ensuring every piece is evenly coated with the seasonings. This creates a flavorful crust when seared.
Sear the Steak Bites: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it’s screaming hot – you want to see a wisp of smoke, indicating it’s ready for some serious searing action. This high heat is essential for developing that crust quickly without overcooking the inside. Add the seasoned steak bites to the hot pan in a single layer, making sure not to overcrowd the pan. This is another critical step! If you add too much steak at once, the temperature of the pan will drop, and the steak will steam instead of sear, resulting in grey, tough meat. If necessary, work in two or three batches. Let the steak cook undisturbed for 2-3 minutes per side. You’re looking for a beautiful, deep brown crust on all sides. For medium-rare to medium, this typically takes about 6-8 minutes total, flipping them periodically. Resist the urge to constantly move them around; let them develop that crust. Once cooked to your desired doneness, immediately remove the steak bites from the pan and set them aside on a plate. It’s important to let them rest briefly while you prepare the other components; this allows the juices to redistribute, ensuring tender and flavorful bites.

Cooking the Shell Pasta

Boil the Water: Grab your largest pot and fill it with plenty of water. For 1 pound of pasta, I usually fill a 6-quart pot about three-quarters of the way. Place it over high heat and bring it to a rolling boil. You want a vigorous, bubbling boil, not just a gentle simmer. This ensures the pasta cooks evenly and doesn’t clump together. Once it’s boiling, add 2 teaspoons of salt. Don’t be shy with the salt here! The pasta absorbs the salt from the water, which is its primary way of gaining flavor. Think of it like seasoning the pasta from the inside out. I sometimes add 1 tablespoon of olive oil to the water at this stage, too. While some debate its effectiveness, I find it can help prevent the pasta from sticking together, especially if you’re not stirring it constantly.
Cook the Pasta: Carefully add the 1 lb of medium shell pasta to the boiling, salted water. Give it a good stir right away to separate the shells and prevent them from sticking to each other or the bottom of the pot. Continue to stir occasionally during the first few minutes of cooking. Cook the pasta according to the package directions, or until it reaches the al dente stage. Al dente means “to the tooth” – it should be tender but still have a slight, pleasant chew in the center. Avoid overcooking the pasta, as it will continue to cook a bit when it’s combined with the hot sauce. This attention to detail ensures your “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce” has perfect texture.
Reserve Pasta Water and Drain: Before you drain the pasta, make sure to scoop out about 1 to 1.5 cups of the starchy pasta water. This liquid gold is absolutely essential for our Alfredo sauce! It’s full of starch, which helps to emulsify the sauce, creating a smooth, velvety texture and allowing the cheese and cream to bind beautifully without becoming greasy or clumpy. After reserving the water, carefully drain the rest of the pasta through a colander. Do not rinse the pasta! Rinsing removes the starches that help the sauce cling to the pasta. Leave the drained pasta in the colander for a moment while we move on to the star of the show: the Alfredo sauce.

Crafting the Garlic Butter Alfredo Sauce

Melt the Butter and Sauté Garlic: In the same skillet you used for the steak (no need to wash it, those fond bits add extra flavor!), melt the 1/2 cup of unsalted butter over medium-low heat. We want a gentle melt here, not a sizzle. Once the butter is mostly melted, add your generous amount of 6-8 cloves of minced garlic. Sauté the garlic for about 1-2 minutes, stirring constantly, until it becomes wonderfully fragrant. Be careful not to brown or burn the garlic! Burnt garlic will turn bitter and ruin the delicate flavor profile of our “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce.” We’re aiming for a soft, aromatic garlic base that will permeate the entire sauce.
Add the Heavy Cream and Seasonings: Pour in the 2 cups of heavy cream, stirring it into the melted butter and garlic. Increase the heat slightly to medium, and bring the cream mixture to a gentle simmer. You’ll see small bubbles forming around the edges, but don’t let it come to a rolling boil. Simmer the cream for about 3-5 minutes, stirring occasionally, until it has slightly thickened. This brief simmering helps to reduce the cream just a touch, intensifying its flavor and setting the stage for a luscious sauce. Now, it’s time to add my secret weapon: 1/4 teaspoon of freshly grated nutmeg. A small amount of nutmeg works wonders in Alfredo, enhancing the other flavors and adding a subtle warmth without making the sauce taste overtly like nutmeg. Add a good pinch of salt and freshly ground black pepper at this stage as well, but remember we will adjust again after the cheese.
Incorporate the Cheeses for Ultimate Creaminess: This is another key moment for a smooth Alfredo! Reduce the heat to low, or even remove the pan from the heat entirely for a moment. Gradually add the 1 cup of freshly grated Parmesan cheese and the 1/2 cup of freshly grated Pecorino Romano cheese, a handful at a time, whisking continuously until each addition is fully melted and incorporated before adding more. Adding cheese slowly and off direct high heat prevents it from clumping or becoming oily. It allows the cheese to melt gently into the warm cream, creating a silky-smooth, homogeneous sauce. Keep whisking until all the cheese has melted and the sauce is beautifully smooth and glossy. The aroma filling your kitchen right now should be absolutely divine, hinting at the deliciousness of our “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce”!
Adjust Consistency with Pasta Water: Now for the magic trick! Once your Alfredo sauce is smooth and creamy, it might be a bit too thick, or perhaps you just want to reach that perfect, restaurant-quality consistency. This is where your reserved pasta water comes into play. Gradually add the reserved pasta water, about 1/4 cup at a time, whisking it into the sauce until you reach your desired consistency. The starches in the pasta water help to emulsify the sauce, making it incredibly velvety and helping it cling perfectly to the pasta. You might not need all of it, or you might need a little more, so trust your judgment here. Taste the sauce and adjust the salt and pepper as needed. Remember that the cheeses are quite salty, so taste first before adding more salt.

Bringing It All Together: Assembling the Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce

Combine Pasta and Sauce: With your Alfredo sauce perfectly crafted and your pasta drained, it’s time for the grand finale! Add the hot, drained shell pasta directly into the skillet with the garlic butter Alfredo sauce. Use a pair of tongs or a large spoon to gently toss the pasta, ensuring every single shell is thoroughly coated with that luxurious, creamy sauce. Work quickly but gently, making sure the sauce evenly coats every nook and cranny of the shells. The warmth of the pasta will help the sauce adhere even better, making each bite an absolute delight.
Fold in the Steak Bites: Now, carefully add the rested steak bites to the pasta and sauce mixture. Remember, these steak bites have been patiently waiting, their juices redistributed and ready to be absorbed by our incredible dish. Gently fold them into the pasta and sauce. You want to mix them just enough so they are well-distributed and warmed through, but avoid over-stirring, which could break down the pasta or make the steak tough. The goal is a harmonious blend where every forkful offers a perfect balance of tender steak, al dente pasta, and rich, garlicky Alfredo.
Final Seasoning Check: Before serving, always give your “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce” one last taste test. Does it need a touch more salt? A generous crack of fresh black pepper? Perhaps a tiny bit more grated Parmesan stirred in? Adjust the seasonings to your personal preference. This final check ensures that the flavors are perfectly balanced and that your dish is truly outstanding. The combination of savory steak, hearty shells, and the decadent garlic butter Alfredo sauce is already a winner, but this last adjustment can make it truly unforgettable.

Final Touches and Serving Suggestions

Garnish and Serve Immediately: Transfer your glorious “Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce” to individual serving bowls or a large communal platter. For that vibrant finishing touch and a hint of fresh flavor, sprinkle generously with freshly chopped parsley. The green parsley offers a beautiful contrast to the creamy sauce and rich steak. If you’re feeling extra indulgent (and I always am with a dish this good!), offer some extra freshly grated Parmesan cheese at the table for guests to add to their liking. This dish is best enjoyed immediately, while the pasta is hot, the steak is tender, and the Alfredo sauce is at its creamiest peak. The flavors are so fresh and inviting right off the stove.
Pairing Suggestions: To complete this comforting and utterly satisfying meal, I recommend serving it with a simple side salad dressed with a light vinaigrette to cut through the richness of the Alfredo. A crusty baguette or garlic bread is also an excellent addition, perfect for soaking up every last bit of that exquisite garlic butter Alfredo sauce. A glass of crisp white wine, like a Chardonnay or Sauvignon Blanc, would also pair wonderfully, complementing the flavors without overpowering them. Enjoy every single mouthful of this truly exceptional homemade meal! It’s a dish that warms the soul and satisfies the palate, a testament to the simple pleasures of good food made with love.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary adventure. If you’ve been following along, you now hold the key to creating a truly unforgettable meal that transcends the ordinary weeknight dinner. This isn’t just another pasta dish; it’s a symphony of flavors and textures designed to delight every single one of your senses. Imagine tender, succulent steak bites, seared to perfection, nestled amongst perfectly al dente shell pasta, all enrobed in a rich, velvety garlic butter alfredo sauce that is simply divine. The aroma alone is enough to make your stomach rumble with anticipation, promising a dining experience that feels both luxurious and incredibly comforting. It’s the kind of dish that brings smiles to faces and warmth to hearts, turning a simple meal into a memorable occasion. I truly believe that once you taste it, this recipe will quickly earn a permanent spot in your rotation of beloved home-cooked meals.

What makes this recipe an absolute must-try, you ask? Well, it’s the masterful balance of robust flavors. The savory depth of the steak, kissed with just the right amount of seasoning, cuts beautifully through the creamy richness of the alfredo. The garlic butter isn’t just a background note; it’s a vibrant, aromatic presence that elevates every single forkful. And the shell pasta? It’s not just a vehicle for the sauce; its unique shape perfectly cups that glorious alfredo, ensuring you get a mouthful of creamy goodness with every bite. It’s hearty enough to satisfy even the biggest appetites, yet refined enough to impress guests at your next dinner party. It’s versatile, comforting, and surprisingly straightforward to put together, proving that gourmet flavors don’t always require hours in the kitchen.

You’ve just unlocked the secret to an incredibly satisfying meal with our recipe for Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce. This dish is the epitome of comfort food elevated, offering a dining experience that is both deeply satisfying and incredibly indulgent. It’s the perfect answer for those evenings when you crave something truly special, something that feels like a treat but is entirely achievable in your own kitchen. I encourage you to see this not just as a recipe, but as an opportunity to create joy and connection around your dinner table.

Now, let’s talk about enhancing your experience and making this dish truly your own. For serving suggestions, I highly recommend pairing this decadent pasta with something fresh and vibrant to cut through the richness. A simple, crisp green salad tossed with a light vinaigrette would be absolutely perfect. Or, consider some steamed asparagus or tender-crisp green beans for a delightful textural contrast and a pop of color. And of course, no pasta dish is complete without some warm, crusty garlic bread for soaking up every last drop of that incredible sauce. A glass of your favorite red wine – perhaps a Cabernet Sauvignon or a Merlot – would also beautifully complement the robust flavors of the steak and the creamy alfredo, making for a truly complete and sophisticated meal.

Endless Possibilities for Customization

One of the things I love most about this recipe is its incredible adaptability. While the core flavors are fantastic as written, don’t be afraid to experiment and tailor it to your personal preferences or what you have on hand. For variations, consider swapping out the shell pasta for another sturdy shape like fettuccine, penne, or even rigatoni – any pasta that can hold onto that luscious sauce will work beautifully. If you’re looking to add more vegetables, sauté some fresh spinach until wilted and stir it in at the very end, or roast some broccoli florets or sliced bell peppers alongside your steak bites for an extra layer of flavor and nutrition. Sun-dried tomatoes or a sprinkle of fresh basil would also add a wonderful aromatic touch.

Thinking about proteins? While steak is certainly the star here, you could easily adapt this recipe to use chicken breast or shrimp for a different, but equally delicious, experience. Just adjust your cooking times accordingly to ensure your chosen protein is cooked through but still tender. For a touch of heat, a pinch of red pepper flakes stirred into the sauce can add a delightful kick. And if you’re a cheese lover (who isn’t?), feel free to experiment with different types of hard Italian cheeses. While Parmesan is classic, a blend with a little Pecorino Romano or even a touch of smoked Gouda could introduce fascinating new dimensions to your alfredo sauce. Remember, your kitchen is your playground, and these suggestions are just starting points for your culinary creativity.

So, what are you waiting for? Clear your schedule, gather your ingredients, and set aside some time this week to treat yourself and your loved ones to this incredible dish. I promise you, the aroma filling your kitchen and the first blissful bite will make every moment worth it. There’s a profound satisfaction that comes from creating something so delicious from scratch, and I want you to experience that joy firsthand.

Share Your Culinary Triumphs!

After you’ve made our Steak Bites And Shell Pasta In Garlic Butter Alfredo Sauce, I would absolutely love to hear all about your experience! Did you stick to the recipe, or did you put your own unique spin on it? What were your favorite parts? Did your family rave about it as much as I think they will? Please, don’t be shy! Share your photos, your triumphs, and even your little adjustments in the comments below. Your feedback and creativity inspire not only me but also our entire community of home cooks. Let’s celebrate delicious food and the joy of cooking together!

Happy cooking, and bon appétit!