I originally happened upon this recipe from Julie's Eats & Treats, which I'm mentioning just to be fair although the recipe is actually straight from McCormick. 

You can just see the goodness that's there.

I'm going to give you a slightly modified version of McCormick's recipe because I think that there was enough garlic butter and shrimp to cover double the pasta and when I make this again, I'm going to make the amount of pasta that I'm putting in this post.

• 16 ounces linguine
• 1/4 cup olive oil
• 1/4 cup butter (1/2 stick)
• 12 ounces extra small shrimp, peeled and deveined
• 1 package McCormick Garlic Butter Shrimp Scampi Seasoning Mix
• 1 tablespoon lemon juice or 2 tablespoons white wine

Directions

1. Cook pasta as directed on package and drain well.
2. Place shrimp in cold water in order to thaw out. After about five minutes, pull all of the tails off.
3. Meanwhile......heat oil & butter in a large skillet on medium heat until butter is melted. Stir well. Add shrimp. I used cooked shrimp but if you are using uncooked, make sure that the shrimp turn pink (you can see the shrimps I used to the right). Stir in seasoning mix.
4. Add lemon juice or wine. I skipped this step because surprisingly I did not have any white wine at the house (I pretty much always do).
5. Toss the pasta with the shrimp and garlic butter sauce. 
6. Serve with freshly grated cheese, or if you're like me, the frozen stuff you have in your freezer.