Bring a large pot of salted water to a boil. Cook 12 oz medium pasta shells until al dente, about 8-10 minutes. Drain and set aside.

Cut 1 lb steak into bite-sized pieces. Season with 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ½ tsp black pepper.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear steak for 2–3 minutes on each side until browned. Remove and set aside.

In the same skillet, reduce the heat to medium, add 2 tbsp butter, and sauté 3 minced garlic cloves for about 30 seconds. Add 1.5 cups heavy cream and 1 cup beef broth, stirring to combine and simmer.

Add 1 tsp paprika to the sauce, simmer for 3–4 minutes, then mix in ½ cup grated Parmesan cheese until melted.

Return the seared steak and cooked pasta shells to the skillet, fold together until evenly coated. Cook for an additional 1–2 minutes.

Remove from heat, garnish with parsley and extra Parmesan cheese, and serve warm.