Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the lean ground beef, breaking it into small crumbles with a wooden spatula. Sauté for 4 to 5 minutes until nicely browned.

Add the diced yellow onion and minced garlic to the skillet. Cook for 2 minutes, stirring frequently, until the onion softens and garlic is fragrant.

Stir in the tomato paste, Italian seasoning, smoked paprika, sea salt, and black pepper. Cook for 1 minute to bloom the herbs and lightly caramelize the tomato paste.

Pour in the beef broth and dry pasta shells, stirring to combine. Ensure the pasta is submerged in liquid. Bring the mixture to a rapid boil.

Reduce the heat to medium-low, cover with a lid, and simmer gently for 9 to 11 minutes (stirring once or twice) until the pasta is tender al dente and most of the liquid is absorbed.

Remove the pan from the heat. Pour in the heavy cream and fold in the freshly grated parmesan cheese in handfuls, stirring continuously until melted into a silky, luscious sauce. Garnish with minced parsley and black pepper, and serve hot!