Begin by peeling the pound of large shrimp, reserving the shells for added flavor. Gather a cheesecloth, place the shells inside, and secure tightly.

In a large stockpot, heat three tablespoons of neutral oil over medium-high heat. Add the finely diced sweet onion and sauté for about 10 minutes.

Stir in three tablespoons of tomato paste and cook for about 2 minutes. Add in the dried oregano, kosher salt, and black pepper, mixing well.

Pour in 8 cups of water and gently place the cheesecloth pouch filled with shrimp shells into the pot. Bring to a boil, then simmer for 30 minutes.

Carefully remove the cheesecloth pouch, squeezing it to extract all the flavorful shrimp stock. Discard the shells and return the pot to medium heat.

Add 6 ounces of crushed angel hair pasta to the pot, stirring gently. Cook the pasta for 3 minutes, or until al dente.

Stir in a can of evaporated milk. Add the shrimp and cook for an additional 2-3 minutes or until they turn pink.

Crumble in ¾ to 1 pound of feta cheese, mixing until incorporated and slightly melted. Serve hot.