Bring a large pot of salted water to a boil, add the linguine, and cook until al dente, about 8-10 minutes.

In a large saucepan, melt 2 tablespoons of butter over medium heat.

Add minced shallot and garlic, sauté for about 1 minute.

Add Cajun seasonings and stir well.

Pour in white wine, bring to a simmer and cook for 3-4 minutes.

Mix in lemon juice and let simmer for 1 more minute.

Stir in heavy cream and half-and-half, simmer for 4-5 minutes.

Reduce heat, add grated Parmesan, and mix until fully melted.

Combine cooked linguine with the sauce, add reserved pasta water if needed.

Plate the linguine and garnish with chopped chives or green onions.