1. Heat the olive oil and butter together in a medium skillet over medium heat. You want the butter melted and foamy but not browned—think of the way Mama Lu’s skillet would warm up before dropping biscuit dough in.
2. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant. Be careful not to let it burn; burnt garlic is a no-go, trust me.
3. Sprinkle in the Cajun seasoning and smoked paprika. Stir for 30 seconds to toast the spices lightly and release those deep, smoky aromas.
4. Slowly pour in the heavy cream while stirring to combine everything smoothly. Bring the mixture to a gentle simmer—bubbles forming on the edges, not a boil—then reduce the heat to low.
5. Gradually whisk in the Parmesan cheese. Take your time here; the sauce will thicken and develop that velvety texture. If it feels too thick, add a splash of cream or milk to loosen it up.
6. Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later if needed.
7. Simmer the sauce gently for 3-5 minutes, stirring frequently until it’s creamy and smooth. It should coat the back of a spoon—rich enough to hold onto your pasta or whatever you’re serving it with.
8. Remove from heat and serve immediately, or keep warm on the lowest heat setting while you prepare the rest of your meal.

This step-by-step process always reminds me of the unhurried rhythm of those mountain kitchens, where food was made with patience and love, never rushed.