I've tried the combination of shrimp, tomatoes, and feta many times because they are so good together.  However, I get frustrated sautéing shrimp which can be uneven and shrimp may not pick up enough of the flavor with a quick cooking time.  This recipe works because the shrimp is marinated in diced garlic and olive oil and then baked for an even predictable result.  

Ingredients:       (serves 4)

1 1/2 pounds of raw medium shelled shrimp
2 cloves of garlic, diced small
1/4 teaspoon of kosher salt
3 tablespoons of olive oil, divided
1 medium onion
​2, 28 ounce can crushed tomatoes

1 teaspoon of garlic powder
2 teaspoons of oregano
2 teaspoons of basil
2/3 cup crumbled feta cheese
​1 pound of penne

Directions:

1.  Mix the diced garlic, 2 Tablespoons olive oil, salt, and shrimp together in a medium glass bowl or plastic bag and let it marinated for about 3 hours in the refrigerator.
​2.  Dice the onions and sauté until they are soft, add tomatoes, garlic powder, oregano, and basil and let it simmer for at least 1/2 hour allowing it to thicken a little. 
3.  Heat the oven to 425 degrees and start the water boiling for the pasta.
4.  In a glass baking pan, spread about 1/4 cup of sauce on the bottom of the pan.  Add the shrimp with it's marinade evenly over the bottom, cover with the crumbled feta cheese and then with about half the tomato sauce.  Bake the shrimp for about 12 minutes or to 120 degrees.  At the same time, cook the the pasta to desired doneness and simmering the rest of the sauce.  
​5.  Serve shrimp over pasta, adding more sauce as desired.