Place the shrimp, olive oil, dried oregano, lemon juice, minced garlic, and a pinch of salt and pepper into a 4-5 quart pot or dutch oven. Mix and simmer over medium-low heat until the shrimp are almost cooked through. Remove the shrimp from the pan and set aside.
Place the olive oil and onions in the same pot and simmer over medium heat until the onions are translucent. About 5 minutes.
Add the zucchini, orange bell pepper, oregano, minced garlic, and vegetable stock to the same pot. Simmer for 10 minutes over medium heat.
Cook the pasta according to the directions on the back of the package until al dente. Drain the pasta water. Set aside.
Whisk together the heavy cream and all-purpose flour together until combined. Mix into the vegetables and stock until creamy. Cook over medium heat for 20 minutes. Add salt and pepper to taste.
Mix the pasta and the shrimp into the sauce. Simmer for 10 minutes.
Garnish with roasted cherry tomatoes, artisan olives and crumbled feta cheese.
*Roast the cherry tomatoes by placing the tomatoes on a baking sheet and spray lightly with olive oil cooking spray. Broil on high in the oven until roasted.