Peel the shell from the tail of the shrimp, being extremely careful not to break off the head, then devein. In a large sauté pan, heat butter and olive oil over medium-high heat. Add garlic and red onions and sauté until wilted, 2-3 minutes. Add tarragon, basil, thyme, green onions, parsley, black olives and tomatoes. Continue to sauté an additional 3-5 minutes. Add Worcestershire sauce and season to taste using salt, pepper and Creole seasonings. Add shrimp and white wine and cook until shrimp are pink and curled, 2 minutes. While shrimp is cooking, heat pasta thoroughly in a colander under hot water. Drain well and place in center of a large serving platter. When shrimp are done, pour contents of skillet over the pasta and fold gently. Serve immediately.