In a food processor, pulse the garlic and chiles until finely chopped. Transfer to a medium bowl, and add the oil, oregano, Aleppo, cumin, and 1/2 tsp. salt; stir well with a fork to combine. Transfer half of the mixture to another medium bowl and stir in the roasted peppers and vinegar. Add the shrimp to the remaining marinade, gently toss to coat, and set aside to marinate for 15 minutes.
Meanwhile, position a rack 4 inches from the broiler element, and heat the broiler on high. Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente.
While the pasta cooks, lightly grease a large rimmed baking sheet with olive oil. Remove the shrimp from the marinade, gently pat dry with paper towels, and place on the baking sheet. Broil, flipping once, until opaque throughout, 3 to 4 minutes total.
Reserve 1/2 cup of the pasta cooking water. Drain the pasta and transfer to a large heated serving bowl. Add the peppers with the marinade, feta, parsley, and 1/4 cup of the pasta water. Gently toss with a large serving spoon for 1 minute to warm the feta, adding a bit more pasta water as needed to loosen the sauce. Season to taste with salt.
Divide the pasta among heated shallow bowls. Sprinkle generously with the Parmigiano, and place 4 to 5 shrimp on top of each serving. Serve, passing more cheese at the table.
nutrition information (per serving):
490, Fat Calories
19, Saturated Fat
6, Polyunsaturated Fat
2.5, Monounsaturated Fat
Photo: Scott Phillips