Season shrimp with salt, pepper, garlic powder, and chili powder.
Place red pepper, onion, garlic, and cherry tomatoes on a baking sheet. Drizzle with olive oil and roast at 450°F for 25 minutes.
Blend roasted veggies with cream cheese, chicken stock, cottage cheese, feta, salt, and pepper until smooth.
Heat sauce in a skillet with 1 tbsp olive oil.
Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
In a pan over high heat, cook shrimp for 2–3 minutes until pink and opaque.
Toss pasta in sauce, adding ½–1 cup of pasta water to loosen if needed.
Top with shrimp, crumbled feta, chili flakes, fresh basil, and a sprinkle of parmesan.
