Pat the shrimp dry with a paper towel. Season generously with salt, pepper, and Cajun seasoning to ensure each bite is bursting with flavor.

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil and butter over medium heat. Add the seasoned shrimp and minced garlic, cooking for 2-4 minutes until the shrimp are pink and opaque, stirring gently.

Pour in the half-and-half and add the Parmigiano Reggiano cheese. Whisk the mixture and simmer for about 2 minutes until the sauce thickens slightly, stirring occasionally.

Off the heat, add the cooked linguine, diced Roma tomato, parsley, and any remaining Cajun seasoning to the skillet. Toss everything together until the pasta is well-coated in that creamy goodness.

Check the consistency of your sauce; if needed, adjust with more half-and-half. Finally, garnish with a splash of lemon juice for a fresh kick and enjoy!