Cook the linguine according to package instructions.
Melt butter in a large skillet over medium heat.
Add minced garlic and sauté until fragrant.
Stir in Cajun seasoning and cook for 1-2 minutes.
Add shrimp and cook until pink and opaque.
Pour in chicken broth and BBQ sauce, stirring to combine.
Add heavy cream and lemon juice, stirring until heated through.
Toss the cooked linguine in the sauce.
Season with salt and pepper, to taste.
Garnish with chopped parsley and serve immediately.