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Bring a large pot of water to a boil. Season with 1 1/2 tablespoons salt. Add pasta to water. Cook until al dente, about 1 minute less than package directions. Reserve 3/4 cup pasta water. Drain pasta; set aside.
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Add oil to a large skillet over medium-high heat. Once skillet is hot, add shrimp. Cook 2 to 3 minutes until shrimp is pink on one side. Flip over shrimp; add corn to skillet. Cook until shrimp is pink on both sides and corn begins to brown, another 2 to 3 minutes. Stir often.
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Add garlic, oregano, and red chili flakes; cook until aromatic, about 1 minute. Add reserved pasta water. Cook for 1 minute. Add pasta and sun dried tomatoes; toss to combine.
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Remove from heat. Stir in 1/2 cup feta cheese. Plate pasta and top each plate with remaining feta. Serve immediately.