Cook the linguine according to package instructions until al dente.
In a large skillet, melt the butter over medium heat.
Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
Stir in the Cajun seasoning and cook for another minute.
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
Pour in the BBQ sauce and chicken broth, and stir to combine.
Add in the lemon juice, and season with salt and pepper to taste.
Toss the cooked linguine in the skillet with the shrimp and sauce until well coated.
Serve immediately, garnished with fresh parsley and additional lemon wedges if desired.