Bring a large pot of salted water to a boil. Cook the shell pasta according to the package directions until al dente. Drain well and set aside.

Pat the steak pieces dry, then season them generously with salt, black pepper, and smoked paprika. Toss until the seasoning evenly coats the steak.

Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the steak pieces in a single layer. Sear for about 2–3 minutes per side, or until nicely browned while remaining tender inside. Transfer the steak to a plate and set aside.

Reduce the heat to medium. Add the butter to the same skillet and allow it to melt. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Avoid letting the garlic brown too much.

Pour in the heavy cream and beef broth. Stir well while gently scraping the browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.

Reduce the heat if necessary and stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce becomes creamy and smooth.

Return the cooked pasta shells and steak pieces to the skillet. Gently toss until everything is thoroughly coated with the sauce. These Creamy Paprika Steak Shells should be glossy, rich, and evenly coated without becoming dry.

Remove the skillet from the heat. Sprinkle with freshly chopped parsley and serve immediately while warm and creamy.