1. Cook the Pasta
Bring a large pot of well-salted water to a boil (it should taste like the sea).
Cook shells according to package directions until al dente (usually 9–11 mins).
Reserve ½ cup pasta water before draining—this starchy liquid saves thin sauces!
Drain pasta; set aside.
2. Sear the Steak (Don't Crowd the Pan!)
Pat steak cubes very dry with paper towels. Season generously with salt, pepper, and smoked paprika.
Heat olive oil in a large skillet (12-inch preferred) over medium-high heat until shimmering.
Add steak in a single layer (work in batches if needed—crowding = steaming).
Sear 2–3 minutes per side until deeply browned but still pink inside (medium-rare).
Transfer to a plate—do not wipe the skillet (those browned bits = flavor gold).
3. Build the Sauce
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