1. Melt the butter in a large skillet over low heat until it’s completely melted and begins to froth with white bubbles on top.

2. Stir in the heavy cream and Cajun seasoning, adding salt only if your seasoning blend doesn’t contain it already.

3. Bring the mixture to a gentle simmer and cook on low heat for 5 to 6 minutes, stirring occasionally.

4. Remove the pan from heat and add the lemon zest, then gradually add the grated parmesan cheese while stirring continuously.

5. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust salt if needed.

6. Add your cooked pasta directly to the pan and toss to coat, or serve the sauce over pasta as desired.