Begin by bringing a generously salted pot of water to a rolling boil. Cook the shell pasta until just tender, around 10 minutes. Drain, reserving half a cup of the cooking liquid, and set aside.

Blot the steak pieces with paper towels until dry. Sprinkle them evenly with salt, black pepper, and paprika.

In a large skillet over medium-high heat, warm the olive oil with 2 tablespoons of butter. Arrange the steak cubes in a single layer and sear them for about 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Add the minced garlic in the final minute of cooking to infuse the steak with flavor. Transfer the cooked beef to a plate and cover to keep warm.

Using the same skillet, melt 3 tablespoons of butter over medium heat. Stir in the minced garlic and cook for about one minute, or until fragrant.

Pour in the heavy cream, seasoning with Italian herbs, salt, and pepper. Allow the mixture to simmer for 4–5 minutes, stirring occasionally, until it thickens slightly.

Gradually incorporate the Parmesan cheese into the cream, whisking continuously until the sauce becomes smooth and rich.

Toss the drained shell pasta into the sauce, mixing well to ensure each piece is coated. If the sauce appears too dense, stir in a bit of the reserved pasta water until the desired consistency is achieved.

Carefully fold the steak bites into the pasta and sauce, letting everything warm together for a minute or two.

Finish with a sprinkle of fresh parsley and additional Parmesan if desired. Serve immediately while hot.