Whisk together the first six marinade ingredients until combined. Place the shrimp in a shallow bowl and pour the marinade over them, making sure all shrimp are covered. Cover with plastic wrap and marinate for 30 minutes (either on the counter or in the fridge).
Whisk together all salsa verde ingredients in a medium bowl until combined. Set aside.
Chop the pistachios, then place in a small bowl and set aside.
COOKING INSTRUCTIONS
Cook the pasta according to package instructions. Drain, then set aside and keep warm.
While the pasta cooks, make the shrimp: Place a large skillet over medium-high heat. Remove shrimp from marinade and place in a single layer in the pan; discard marinade. Cook shrimp 2-3 minutes on one side, letting them get a little brown, and then flip and cook 2-3 minutes on the other side until cooked through.*
Remove cooked shrimp onto a plate and set aside.
To serve: scoop some pasta into a bowl, then spoon the salsa verde over it. Add 4-5 shrimp, then sprinkle with the chopped pistachios and feta cheese crumbles. Serve immediately.
Notes
*You may have to cook the shrimp in two batches. You want the shrimp to sear, not steam, so they should only be placed in a single layer in the pan.The Salsa Verde recipe is adapted from this recipe.