Melt butter in a large skillet over medium-high heat. Stir in shrimp, green onions, and garlic; cook and stir until shrimp are pink on the outside and no longer translucent in the center, about 5 minutes. Transfer shrimp mixture to a plate and set aside.

Add tomatoes, cream, wine, basil, and cayenne pepper to the same skillet. Bring to a simmer, then reduce heat to medium-low and simmer until sauce coats the back of a spoon, about 10 minutes.

Add shrimp mixture to sauce in the skillet. Season with salt and pepper. Cook until heated through.