Toss the shrimp and lemon juice in a bowl. Heat the olive oil in a skillet over medium heat and add the green onions and garlic. Sauté until the green onions are tender. Stir in 1½ cups of the tomatoes and bring to a boil. Reduce the heat to medium low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the clam juice and simmer for 5 minutes longer.
Preheat the oven for 350 degrees. Melt the butter in a skillet over medium heat. Add the shrimp and sauté for 5 minutes or until the shrimp turn pink. Pour the tomato mixture into a shallow 2-quart baking dish. Place the remaining tomatoes in the center of the tomato mixture and surround with the shrimp. Sprinkle the basil, oregano, and salt over the shrimp and drizzle with wine. Sprinkle with the feta cheese and bake for 15 minutes or until heated through. Cook the pasta using the package directions and drain. Spoon the shrimp mixture over the hot pasta on a serving platter and serve immediately.