In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add 2-3 minced garlic cloves and one diced red onion, sauté them for about 3-4 minutes until the onions are translucent and fragrant.

Pour in ½ cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 1-2 minutes.

Reduce the heat to medium and add one can of crushed tomatoes, ½ cup of kalamata olives, 1 teaspoon of dried dill, 1 teaspoon of Greek oregano, and a pinch of crushed red chili flakes. Season with salt and black pepper. Let simmer for 8-10 minutes.

Add 1 pound of shelled and deveined large shrimp to the sauce, along with 2 tablespoons of chopped fresh parsley. Cook for 3-4 minutes, or until the shrimp are pink and cooked through.

Once the shrimp are cooked, taste the sauce and adjust the seasoning if needed. Remove from heat and crumble feta cheese on top. Serve immediately.