There’s something irresistibly comforting about a creamy pasta dish that feels both indulgent and fresh. This Creamy Steak Shells with Golden Corn & Herbs recipe hits that sweet spot, combining tender steak bites, buttery sweet corn, and perfectly cooked shell pasta, all enveloped in a velvety garlic-Parmesan cream sauce. Bright, fresh herbs add a layer of complexity that makes each bite feel special.
Perfect for cozy weeknight dinners when you want a little luxury without hours in the kitchen, this dish also shines for casual dinner parties or family gatherings. Inspired by the simplicity of rustic home cooking, yet elevated with a creamy, herbaceous sauce, it’s a recipe that can quickly become a go-to favorite. The golden corn brings subtle sweetness, balancing the savory richness of the steak, while the shell pasta cradles the sauce beautifully, ensuring every bite is indulgent.
Ingredients
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12 oz medium pasta shells
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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2 tbsp olive oil
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2 tbsp butter
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3 cloves garlic, minced
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1½ cups sweet corn kernels (fresh, frozen, or canned and drained)
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1 cup heavy cream
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½ cup whole milk
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¾ cup freshly grated Parmesan cheese
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½ cup beef broth (or pasta water)
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1 tsp Italian seasoning
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½ tsp dried thyme (or 1 tsp fresh chopped thyme)
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1 tbsp fresh parsley, chopped
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1 tbsp fresh basil, chopped
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Salt and freshly ground black pepper, to taste
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Optional garnish: extra Parmesan, red pepper flakes, and herbs
Directions
Cook the pasta
Start by bringing a large pot of water to a rolling boil. Generously season the water with salt—it should taste almost like the sea. This is your first chance to infuse the pasta itself with flavor, so don’t be shy. Once boiling, add the medium pasta shells carefully, giving them a gentle stir to prevent sticking. Cooking the pasta until al dente is key; this means it should be tender yet firm to the bite. Overcooked pasta can become mushy and won’t hold the creamy sauce properly. While the pasta cooks, keep an eye on the pot and stir occasionally. Cooking times vary by brand, but generally, medium shells will take about 10–12 minutes. Once ready, reserve about half a cup of the starchy pasta water before draining. This water is a secret weapon—it can help adjust the consistency of your sauce later. Drain the pasta in a colander, shake off excess water, and set aside while you prepare the rest of the dish.
Sear the steak
While the pasta is cooking, turn your attention to the steak. Choose a cut that’s tender and flavorful, such as sirloin or ribeye. Cut the steak into bite-sized pieces, ensuring they’re relatively uniform in size so they cook evenly. Season generously with salt, freshly ground black pepper, and Italian seasoning, massaging the seasoning into each piece. Heat a large skillet over medium-high heat and add olive oil, giving it a moment to shimmer before adding the steak. Place the steak bites in a single layer, leaving a little space between each piece. This ensures they sear properly instead of steaming. Cook the steak undisturbed for 2–3 minutes per side, allowing a rich, brown crust to form. The Maillard reaction—the browning process—creates intense flavor, so resist the urge to move them too soon. Once seared to your desired doneness, remove the steak from the skillet and set aside on a plate. Cover loosely with foil to keep warm while you prepare the sauce.
Sauté the garlic and corn
Using the same skillet adds depth of flavor, as the fond (the browned bits from the steak) will mix into the sauce. Reduce the heat to medium and melt the butter. Once melted, add minced garlic, letting it cook for just 30 seconds. Garlic cooks quickly and can turn bitter if overdone, so watch carefully. Stir the garlic gently, releasing its aroma, then add the sweet corn. Whether using fresh, frozen, or canned, the corn will add a subtle sweetness that balances the richness of the steak and cream. Sauté the corn for 3–4 minutes, stirring occasionally, until it begins to caramelize slightly and turns a golden hue. This caramelization adds a natural sweetness and complexity to the dish, enhancing every bite.
Make the creamy sauce
Next, it’s time to build the luxurious cream sauce. Pour in the heavy cream, whole milk, and beef broth, stirring to combine. Allow the mixture to come to a gentle simmer over medium heat. The sauce should thicken slightly as it warms, creating a rich base for the pasta. Gradually whisk in the freshly grated Parmesan cheese, ensuring it melts evenly and the sauce becomes smooth and velvety. Taste the sauce and season with thyme, salt, and black pepper. At this stage, the sauce should coat the back of a spoon, forming a luscious consistency that will cling to both the pasta and steak. If the sauce feels too thin, allow it to simmer a bit longer; if too thick, stir in a splash of the reserved pasta water to reach your ideal texture.
Combine everything
Once the sauce is ready, add the cooked pasta shells directly into the skillet. Toss gently to ensure each shell is coated in the creamy mixture. Then return the seared steak bites to the pan. Gently fold everything together so the steak, corn, and pasta meld seamlessly with the sauce. This step is essential for flavor integration, as the sauce will cling to every surface, ensuring that each bite is rich, creamy, and perfectly seasoned. If the sauce begins to thicken too much as you combine everything, add a touch of the reserved pasta water to loosen it, making it silky and easier to toss.
Finish with herbs
Fresh herbs are the finishing touch that elevates this dish from comforting to exceptional. Sprinkle in chopped parsley and basil, tossing gently to combine. The herbs add a burst of freshness and a pop of color that balances the richness of the sauce. Taste once more and adjust the seasoning if necessary—sometimes a pinch more salt or a crack of black pepper can bring the flavors to life.
Serve
Serve the creamy steak shells immediately, while they’re warm and inviting. Top with extra Parmesan cheese for a final touch of richness. A pinch of red pepper flakes can add a subtle, gentle heat if desired, complementing the sweet corn and savory steak perfectly. Serve this dish directly from the skillet for a rustic presentation, or transfer to a serving platter for a more formal dinner. Pair with a crisp green salad, roasted vegetables, or garlic bread to complete the meal. Every bite should offer a harmonious combination of tender steak, sweet corn, creamy pasta, and fragrant herbs, making it a dish your family and guests will remember.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 4 servings
Notes
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For a flavor boost, use grilled or roasted corn when in season.
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Substitute ribeye with flank or New York strip for equally tender results.
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Fresh herbs add brightness — if using dried, reduce the amount by half.
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Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of milk or broth.
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Delicious with garlic bread, a green salad, or roasted veggies on the side.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Absolutely! This Creamy Steak Shells with Golden Corn & Herbs recipe is surprisingly flexible and can be prepped ahead of time, making it perfect for busy weeknights or meal prep. You can cook the pasta and sear the steak in advance, storing them separately in airtight containers in the fridge for up to 2–3 days. Keep the sauce ingredients ready, or even make the sauce ahead and reheat it gently. When ready to serve, warm the steak and pasta on the stovetop over low heat, adding a splash of milk, cream, or reserved pasta water to bring the sauce back to its creamy consistency. Combine everything just before serving to ensure the steak stays tender and the pasta doesn’t become soggy. This method also allows the flavors to meld beautifully, giving you a dish that tastes freshly made with minimal effort.
2. Can I use a different type of pasta?
Yes! While medium shells are ideal for holding the creamy sauce in their little pockets, this recipe is adaptable to other pasta shapes. Penne, fusilli, or rigatoni are excellent alternatives, each providing slightly different textures and ways for the sauce to cling. If you choose a different pasta shape, simply adjust the cooking time according to the package directions, and remember to reserve a little pasta water—it’s invaluable for adjusting the sauce consistency. Short, ridged, or hollow pasta shapes work best, as they capture the creamy sauce and combine beautifully with the steak and corn.
3. What can I use if I don’t have heavy cream?
No heavy cream? No problem. You can still achieve a rich and creamy sauce by substituting with a combination of whole milk and cream cheese, which adds both creaminess and body. Another option is half-and-half, which creates a slightly lighter but still decadent sauce. Keep in mind that using lighter substitutes may result in a thinner consistency, so simmer gently until slightly thickened, or whisk in a little Parmesan to enhance richness. These alternatives are perfect for creating a luxurious sauce without compromising flavor.
4. Can I make this vegetarian?
Absolutely! This recipe can easily be transformed into a hearty vegetarian meal. Simply skip the steak and replace it with vegetables such as roasted mushrooms, zucchini, bell peppers, or even chickpeas for protein and texture. For the sauce, swap beef broth for vegetable broth to maintain depth of flavor. The creamy Parmesan sauce, sweet corn, and fresh herbs ensure the dish remains flavorful, satisfying, and completely meat-free. You’ll still get the same comforting, indulgent experience without sacrificing taste.
This Creamy Steak Shells with Golden Corn & Herbs recipe combines ease, flavor, and visual appeal, making it a perfect choice for anyone looking to enjoy a comforting, gourmet-style meal at home. The creamy sauce, tender steak, and sweet corn create a satisfying harmony, while fresh herbs elevate the dish, making it feel fresh and vibrant. Whether you’re cooking for family or impressing guests, this skillet dinner will quickly become a favorite.
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Creamy Steak Shells with Golden Corn & Herbs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
There’s something irresistibly comforting about a creamy pasta dish that feels both indulgent and fresh. This Creamy Steak Shells with Golden Corn & Herbs combines tender steak bites, buttery sweet corn, and perfectly cooked shell pasta, all enveloped in a velvety garlic-Parmesan cream sauce. Bright, fresh herbs add a layer of complexity that makes each bite feel special. Perfect for cozy weeknight dinners or casual dinner parties, this dish is both satisfying and elegant, with golden corn providing a subtle sweetness to balance the savory steak.
Ingredients
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12 oz medium pasta shells
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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2 tbsp olive oil
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2 tbsp butter
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3 cloves garlic, minced
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1½ cups sweet corn kernels (fresh, frozen, or canned and drained)
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1 cup heavy cream
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½ cup whole milk
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¾ cup freshly grated Parmesan cheese
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½ cup beef broth (or pasta water)
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1 tsp Italian seasoning
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½ tsp dried thyme (or 1 tsp fresh chopped thyme)
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1 tbsp fresh parsley, chopped
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1 tbsp fresh basil, chopped
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Salt and freshly ground black pepper, to taste
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Optional garnish: extra Parmesan, red pepper flakes, and herbs
Instructions
Directions
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package directions. Drain, reserving about ½ cup of pasta water, and set aside.
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Sear the steak: Season the steak bites generously with salt, black pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Add the steak bites in a single layer and sear for 2–3 minutes per side, until browned and cooked to your liking. Remove from the skillet and set aside on a plate.
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Sauté the garlic and corn: Reduce the heat to medium and melt butter in the same skillet. Add minced garlic and cook for 30 seconds, just until fragrant. Stir in the corn and sauté for 3–4 minutes, allowing it to slightly caramelize and turn golden.
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Make the creamy sauce: Pour in the heavy cream, milk, and beef broth. Stir and let the mixture simmer gently for 2–3 minutes until slightly thickened. Whisk in Parmesan cheese until smooth and creamy. Season with thyme, salt, and black pepper.
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Combine everything: Add the cooked shells and seared steak bites back into the skillet. Toss well until the pasta and steak are fully coated in the creamy sauce. If the sauce is too thick, stir in a splash of pasta water to reach your desired consistency.
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Finish with herbs: Sprinkle in chopped parsley and basil, then toss again to combine. Taste and adjust seasoning as needed.
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Serve: Serve warm, topped with extra Parmesan, herbs, and a pinch of red pepper flakes for a gentle kick.
Notes
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For a flavor boost, use grilled or roasted corn when in season.
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Substitute ribeye with flank or New York strip for equally tender results.
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Fresh herbs add brightness — if using dried, reduce the amount by half.
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Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of milk or broth.
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Delicious with garlic bread, a green salad, or roasted veggies on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
