Pat room temperature shrimp dry. Season shrimp with sea salt and pepper.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add shrimp and cook for 1 1/2 minutes on each side. Take the skillet off the heat while you remove the shrimp and reserve to a plate.
With the skillet still off the heat, add 1 tablespoon of butter and garlic and cook for 1 minute.
Add the heavy cream, parmesan cheese, oregano, and rotel tomatoes (with juices). Combine well. Back to the heat and bring to a boil for 1 minute, then add half of the chopped basil. Reduce to medium-low and cook for 5 minutes, stirring frequently
Remove the skillet from the heat and add shrimp and top with remaining chopped basil. Plate and serve hot.
Rotel tomatoes contain chilis, as well. You can use regular diced tomatoes, and add 1/4 teaspoon of red pepper flakes when you add the garlic.You can also increase the amount of sauce and serve this dish over zucchini noodles or cauliflower rice.