Place 1/4 cup EVOO in a shallow dish with half the garlic and chili pepper. Add shrimp and season with seafood seasoning; add salt and pepper if not included in blend. Marinate and chill for 1 hour.
Bring a large pot of water to a boil for the pasta. Salt water.
Heat a skillet with a tight-fitting lid with remaining 1/4 cup EVOO over medium heat. Add remaining garlic and chili, and stir 2-3 minutes. Add cherry tomatoes and oregano, cover pan and raise heat a bit. Cook, shaking pan occasionally, until tomatoes burst, 10-12 minutes. Mash up tomatoes a bit and add feta, stir to combine reduce heat to low. Season with black pepper to taste.
Cook pasta to al dente. Reserve 1 cup starchy cooking water just before draining.