Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
Preheat oven to 400 degrees F.
Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
Meanwhile, cook rigatoni according to package directions. Drain.