Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the shell pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander, but reserve about ½ cup of the starchy pasta water for later. Set the drained pasta aside.

While the pasta cooks, pat the steak bites dry with paper towels to remove excess moisture, ensuring a nice sear. Season them generously with salt and freshly cracked pepper on all sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking. Carefully add the seasoned steak bites in a single layer and sear for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove from skillet and cover loosely with foil to keep warm.

Reduce the skillet heat to medium and add 3 tablespoons of butter. Once melted, add in 3 minced cloves of garlic, stirring gently. Sauté for about 1 minute until fragrant, but do not let it brown.

Slowly pour in 1 cup of heavy cream, stirring continuously. Allow to come to a gentle simmer, then whisk in ½ cup of grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Add the drained shell pasta to the skillet with the Alfredo sauce, tossing gently to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

Serve by spooning creamy shell pasta onto plates and topping generously with warm seared steak bites. Drizzle any juices from the steak over the top and garnish with fresh chopped parsley.