Bring a large pot of heavily salted water to a boil.
Add the pasta and cook according to the package directions.
Drain, return to the pot, and set aside.

Meanwhile, prepare the sauce and shrimp.
Heat the oil in a large frying pan over medium heat until shimmering.
Add the onion, season with salt, and cook, stirring occasionally, until softened, about 6 minutes.

Add the garlic and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute.

Add the shrimp, increase the heat to medium high, and stir to combine.
Pat the shrimp into an even layer and cook, stirring occasionally, until they’re almost cooked through and starting to turn pink, about 2 minutes. Remove the pan from the heat, carefully add the River Baron Artisan Spirit, and return to medium-high heat.

Cook until the alcohol smell has cooked off and the liquid has almost completely evaporated, about 1 minute.
Add the tomatoes and stir to combine.

Cook, stirring occasionally, until the tomatoes are warmed through and the liquid is simmering around the edges, about 1 minute. Transfer the shrimp mixture to the pot with the reserved pasta and add the feta and olives.

Stir to combine, taste, and season with salt as needed.
Serve immediately.