1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve ½ cup of pasta water, then drain.

2. In a large skillet over medium-high heat, add olive oil and ground beef. Season with Cajun seasoning, smoked paprika, salt, and black pepper.

3. Add chopped onion and diced red bell pepper to the skillet. Cook for 6–8 minutes, stirring occasionally, until the beef is browned and vegetables are soft. Set aside.

4. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

5. Pour in heavy cream and reduce heat to medium-low. Stir in Velveeta and Parmesan cheeses until melted and smooth.

6. Add crushed red pepper flakes and Italian seasoning. Stir gently to blend.

7. Toss the cooked linguine into the cheese sauce and stir to coat. Add reserved pasta water 1 tablespoon at a time to adjust sauce consistency if needed.

8. Plate the creamy linguine and top with the cooked Cajun beef.

9. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired.

10. Serve hot and enjoy!