Creamy Garlic Pasta & Shells
A smooth garlic cream sauce over pasta with a delicious marinated steak
Equipment
Ingredients
- 1½ lb Small Pasta
- 2 tbsp Butter
- 2 tbsp Oil
- 3 tsp Garlic Powder divided
- 4 tbsp Flour
- 1 tsp Salt
- 2 cup Broth chicken or vegetable
- 1 cup Heavy Cream
- 2 tbsp Parsley Flakes
For the Steak
- 2 lb Steaks
- 2 cups Beef Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- ½ cup Olive Oil
Instructions
- Add ingredients for the steak to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
- Start water boiling for the pasta.
- In a stove top grill pan (or frying pan), over medium high heat, add marinated steaks. Cook for 3 minutes on each side. Reduce heat to medium and cover pan. Let cook another 5 minutes (or until steak is to desired doneness), Remove from heat and let rest for at least 5 minutes before slicing into pieces roughly the size of the pasta you chose.
- In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat. Add cut steak to pot as well.
- Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and steak, then stir to evenly coat.
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