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1
Peel shrimp and devein; keep chilled until needed.
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2
Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
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3
Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
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4
Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
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5
In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
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6
Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
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7
Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
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8
Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
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9
Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
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10
Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
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11
Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
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12
Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
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13
Serve hot, with other foods if desired.
