Remove shrimp from shell, wash and pat dry.
Season with lemon juice and zest and lemon pepper. Peel, quarter, seed and dice tomatoes. Peel and finely dice garlic. Clean spring onions, wash, cut into rings. Wash herbs, dab dry, chop leaves. Heat butter in a coated pan. Sauté spring onions and garlic in it, then remove. Fry shrimp in the drippings on both sides for 2 minutes.
Add tomatoes and spring onions with garlic, cook 2 minutes. Add wine and cream, simmer 2 minutes. Add salt. Add herbs, season to taste. Garnish with basil if desired. Serve with baguette bread.