Peel shrimp shells from the tail being careful not to break the head from the tail. (You may wish to make 2 cups of shrimp stock using the shells and add it in place of an equal amount of whipping cream to lower the fat.) In a 12- to 14-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, or until the vegetables are wilted. Add andouille and continue to cook one minute. Add green onions, tomatoes and mushrooms. Continue to sauté 3 to 5 minutes. Add cayenne peppers and deglaze with white wine and lemon juice. Add heavy whipping cream and bring to a rolling boil. Lower to simmer and reduce to approximately ½ volume. Add shrimp, basil and thyme and cook until shrimp are pink and curled. Do not overcook. Season to taste using salt and pepper. Heat cooked pasta under hot running water and drain well. Place the pasta in the center of a large serving platter and top with the shrimp diablo, arranging shrimp decoratively over the surface. Garnish with fresh basil.