1. Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, brown the ground beef with Cajun seasoning. Break apart and cook until no longer pink. Drain excess grease.

3. Reduce heat to medium, add butter to the skillet, and stir in the minced garlic. Cook for 30 seconds until fragrant.

4. Pour in heavy cream, then stir in Velveeta cubes and Parmesan cheese. Let melt slowly, stirring constantly until smooth.

5. Add reserved pasta water as needed to loosen the sauce to your preferred consistency.

6. Return the cooked linguine and browned beef to the skillet. Toss everything together until evenly coated. Simmer for 1-2 minutes.

7. Serve hot, garnished with chopped parsley if desired.