1 lb beef steak, cut into small cubes

4 tbsp butter

4 cloves garlic, minced

Salt and pepper to taste

1 lb pasta shells

2 cups heavy cream

1 cup grated Parmesan cheese

Fresh parsley, chopped for garnish

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Cook pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add steak cubes, season with salt and pepper, and cook 3-5 minutes until browned and cooked to preferred doneness. Remove steak and set aside.
Reduce heat to medium; add remaining 2 tablespoons butter. Stir in minced garlic and cook 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer. Cook 3-5 minutes until slightly thickened.
Stir in grated Parmesan until melted and smooth. Season with salt and pepper.
Add cooked pasta shells and steak bites to the skillet. Toss to coat evenly with sauce.
Garnish with fresh parsley before serving.

Substitute steak with chicken or shrimp for variety.

Add sautéed mushrooms or spinach for extra flavor and nutrition.

Use garlic powder for a milder garlic taste.

A splash of white wine or broth enhances the sauce depth.

Use half-and-half or dairy-free alternatives for a lighter sauce.