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

Scale

12 oz medium pasta shells
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1½ cups sweet corn kernels (fresh, frozen, or canned and drained)
1 cup heavy cream
½ cup whole milk
¾ cup freshly grated Parmesan cheese
½ cup beef broth (or pasta water)
1 tsp Italian seasoning
½ tsp dried thyme (or 1 tsp fresh chopped thyme)
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Salt and freshly ground black pepper, to taste
Optional garnish: extra Parmesan, red pepper flakes, and herbs

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Instructions

Directions

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.
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.
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.
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.
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.
Finish with herbs: Sprinkle in chopped parsley and basil, then toss again to combine. Taste and adjust seasoning as needed.
Serve: Serve warm, topped with extra Parmesan, herbs, and a pinch of red pepper flakes for a gentle kick.

Notes

For a flavor boost, use grilled or roasted corn when in season.
Substitute ribeye with flank or New York strip for equally tender results.
Fresh herbs add brightness — if using dried, reduce the amount by half.
Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of milk or broth.
Delicious with garlic bread, a green salad, or roasted veggies on the side.

Prep Time: 15 minutes
Cook Time: 25 minutes