Season the shrimp.

Toss the shrimp with the Old Bay seasoning until evenly coated.

Cook the shrimp and peppers.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and diced red bell pepper. Cook for 3–5 minutes, stirring occasionally, until the shrimp are pink and cooked through. Remove from heat and set aside.

Cook the pasta.

In a large pot, bring the seafood stock to a boil. Add the pasta and cook according to package directions until al dente. Do not drain the pasta — the remaining stock will become part of the sauce.

Tip: If the pasta needs more liquid while cooking, add a little water as needed.

Make the sauce.

Stir the remaining butter and 5oz of the crumbled feta into the hot pasta. Mix until the feta begins to melt and create a creamy sauce with the seafood stock.

Combine everything.

Add the cooked shrimp and bell peppers back into the pasta. Stir in the chopped parsley and mix well.

Serve.

Serve warm with additional feta on top & wedge of lemon to squeeze over each bowl.