1. Peel the shrimp and devein them by removing the intestinal tract from the back. Pour 2 tablespoons of olive oil into a saucepan, and when it heats up, add the shrimp shells. When they change color, add 3 liters of water and boil for 20 minutes. Strain the broth, return it to the saucepan, and add 1 teaspoon of salt and one stock cube. Stir, and when it boils again, add the pasta. Lower the heat and boil for 8 minutes.
2. Meanwhile, heat the remaining olive oil in a frying pan and sauté the onion and garlic. Add the bell pepper, and when it softens slightly, add the shrimp and stir. Once the shrimp change color, pour in the ouzo and let the alcohol evaporate (or ignite it to burn off). Add the tomato paste and stir it into the bottom of the pan until it releases its aromas. Add the strained tomato, cherry tomatoes, salt, chili, and a little water. Simmer until the sauce thickens.
3. Drain the pasta and serve it on a nice platter. Top with the shrimp sauce and sprinkle with the crumbled feta cheese.
