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Bring a large pot of generously salted water to a boil.
Pat the shrimp dry and season both sides with Tony Chachere's Spice N' Herbs Creole Seasoning.
In a large, deep skillet over medium-high heat, melt the beef tallow with 1 tablespoon of butter. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until cooked through. Remove the shrimp and set aside.
Reduce the heat to medium. Add the sliced garlic and cook for 2–3 minutes, stirring frequently, until fragrant but not browned.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced and the alcohol has cooked off, about 3–5 minutes.
Stir in the heavy cream and the remaining tablespoon of butter. Once warmed through, whisk in the Parmesan until smooth and creamy.
Cook the linguine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
Taste the sauce and adjust the seasoning. If needed, add a little more Tony Chachere's instead of plain salt.
Add the cooked linguine directly to the sauce along with the shrimp. Toss everything together, adding a splash of reserved pasta water as needed until the sauce perfectly coats the pasta.
Finish with a squeeze of lemon juice, and chopped parsley. Serve immediately with extra Parmesan on top.