1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, cook the ground beef. Season with Cajun seasoning, salt, and pepper. Break up the meat as it cooks until browned. Transfer to a bowl and set aside.

3. In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, without letting it brown.

4. Pour in the heavy cream and stir. Add the Velveeta cubes and stir gently until melted and smooth. Lower the heat and stir in the grated Parmesan until the sauce is creamy.

5. Add the cooked linguine to the sauce. Toss well to coat the pasta. Use the reserved pasta water a tablespoon at a time if the sauce becomes too thick.

6. Mix in half of the cooked Cajun beef. Toss to combine, leaving the rest for topping if desired.

7. Plate the pasta and top with remaining beef. Garnish with chopped parsley and extra Parmesan. Serve hot and enjoy!