Boil the Pasta: Bring a large pot of salted water to a boil, and add linguine. Cook until al dente, about 9-11 minutes, then drain and set aside.

Melt the Butter: In a large saucepan, melt 2 tablespoons of butter over medium heat.

Sauté Aromatics: Add 1 minced shallot and 2 cloves of minced garlic to the pan. Sauté for about 1 minute until fragrant.

Mix Cajun Seasonings: Stir in 1 tablespoon of Cajun seasonings and cook briefly to let the spices bloom.

Add Wine: Pour in 0.5 cup of white wine and let it simmer for 3-4 minutes.

Incorporate Lemon Juice: Add the juice of 0.5 lemon and cook for 1 more minute.

Pour in Cream: Gradually stir in 0.5 cup of heavy cream and 0.5 cup of half-and-half. Let it simmer for about 4-5 minutes.

Stir in Parmesan: Remove from heat and mix in 0.5 cup of freshly grated Parmesan.

Combine with Linguine: Toss in the drained linguine, ensuring every strand is fully coated.

Garnish and Serve: Garnish with chopped chives or green onions and serve right away.