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Bring a large pot of salted water to a boil.
Add the shell pasta and cook according to package directions until al dente.
Reserve about ½ cup of pasta water, then drain and set pasta aside.
Season steak pieces generously with salt, black pepper, and 1 tsp of the smoked paprika.
Heat olive oil in a large skillet over medium-high heat.
Add the steak and sear for 2–3 minutes per side, or until browned on the outside and tender inside.
Remove steak from skillet and set aside.
Lower the heat to medium and add butter to the same skillet.
Once melted, sauté garlic for 1 minute until fragrant.
Pour in the heavy cream and beef broth. Stir to combine and let simmer for 3–4 minutes to slightly thicken.
Stir in Parmesan cheese and the remaining ½ tsp of smoked paprika.
Simmer gently until the sauce is creamy and smooth. If too thick, thin it with a splash of reserved pasta water.
Add the cooked pasta to the sauce and toss to coat.
Gently fold in the seared steak pieces.
Taste and adjust seasoning if needed (a bit more salt, pepper, or paprika for a spicy kick).
Plate the pasta in shallow bowls for a comforting, rustic presentation.
Garnish with freshly chopped parsley and a sprinkle of extra Parmesan or paprika for color and flavor.
Optional drizzle of olive oil for a finishing touch.