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Melt The Butter In A Large Skillet Over Medium-High Heat. Stir In The Shrimp, Garlic, And Green Onions. Cook And Stir Until The Shrimp Are Pink On The Outside, And No Longer Translucent In The Center, About 5 Minutes. Set The Shrimp Aside, And Pour In The Wine, Cream, Tomatoes, Basil, And Cayenne Pepper. Bring To A Simmer, Then Reduce Heat To Medium-Low, And Simmer Until The Sauce Will Coat The Back Of A Spoon, About 10 Minutes. Stir The Shrimp Back Into The Sauce, And Season To Taste With Salt And Pepper. Heat Through And Serve.
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