Bring a large pot of salted water to a rolling boil over high heat. Add shell pasta and cook for about 7-9 minutes or until al dente. Reserve ½ cup of pasta water, then drain the rest.

While the pasta cooks, pat the steak pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak bites, searing for 2-3 minutes on each side.

In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté for about 1 minute. Pour in heavy cream and bring it to a gentle simmer, then whisk in Parmesan cheese until smooth.

Add the drained shell pasta to the skillet, tossing to coat. If the sauce thickens, stir in reserved pasta water to achieve the desired consistency. Cook for an additional 1-2 minutes.

To serve, plate the creamy shell pasta, top with warm steak bites, drizzle any juices over the dish, and finish with a sprinkle of fresh parsley.