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

2. Season beef strips with Cajun seasoning, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, 2–3 minutes per side, then set aside.

4. In the same skillet, reduce heat to medium and melt the butter.

5. Add minced garlic and sauté until fragrant, about 30 seconds.

6. Stir in remaining Cajun seasoning and optional paprika.

7. Pour in the heavy cream and let the sauce simmer 3–5 minutes until slightly thickened.

8. Add the cooked linguine to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce.

9. Mix in chopped parsley and adjust seasoning as needed.

10. Return the beef strips to the skillet, letting them heat through.

11. Plate the pasta, top with beef, drizzle sauce, and garnish with more parsley. Serve hot.