Preheat oven to 350°F. 

​Heat the salted water and cook the pasta according to package directions to the al dente stage. While the pasta is cooking, roast the shrimp.

​Drain the pasta well in a colander and set aside.

​In a large, clean mixing bowl, combine the shrimp with the garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the crushed red pepper, tossing until well blended.

​Line a rimmed baking sheet with parchment paper, and arrange the shrimp on the sheet in a single layer. Bake uncovered until the shrimp are just cooked through, about six minutes. Remove from the oven and set aside.

​In a large, clean mixing bowl, thoroughly combine the drained pasta with the green onions, red and green sweet peppers, feta cheese, rice vinegar, 4 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In another large mixing bowl, toss the salad greens with 3 tablespoons olive oil, 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper, mixing well. Serve immediately.

​Serving Suggestions: For each serving, arrange a portion of the salad greens on one half of a dinner plate. On the plate's other half spoon a portion of the pasta mixture. Arrange five shrimp in a row on top of the greens. Drizzle on 2 tablespoons of the feta dressing, and sprinkle about 2 1/2 tablespoons red onion on top.