Bring a large pot of salted water to a boil. Add shell pasta and cook for 8–10 minutes until al dente. Reserve 1 cup of pasta water, drain, and set aside.

In a large skillet, heat a tablespoon of oil over medium-high heat. Season sirloin steak cubes with salt, black pepper, and smoked paprika. Sear in a single layer for 4–5 minutes until browned. Remove and set aside.

Lower heat to medium. In the same skillet, add butter until melted, then add minced garlic and fresh thyme. Stir for 1–2 minutes until fragrant.

Return shell pasta to the skillet with garlic and thyme. Pour in heavy cream and sprinkle grated Parmesan. Stir to combine, using reserved pasta water as needed.

Fold in cooked steak bites, ensuring they are well-coated. Adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with fresh parsley.