1. Start by cooking the pasta shells according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with smoked paprika, garlic powder, salt, and pepper.
3. Add the steak strips to the skillet and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the heavy cream and beef broth, stirring to combine. Bring to a gentle simmer and let it cook for 3-4 minutes until slightly thickened.
7. Stir in the Parmesan cheese and return the steak strips to the skillet. Toss everything together until the steak is well-coated in the creamy sauce.
8. Finally, add the cooked pasta shells to the skillet, folding them into the sauce until well combined. Let it all heat through for another 2-3 minutes.
9. Garnish with fresh parsley before serving.

As you cook, remember my abuela’s wisdom: trust your senses. Taste the sauce as it simmers, adjust the seasoning as needed, and let the aromas guide you.