1. Peel the shrimp and devein them by removing the dark line from their back.
Add 2 tablespoons of olive oil to a saucepan, and once hot, 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. Reduce the heat and boil for 8 minutes.
2. Meanwhile, in a frying pan, heat the remaining olive oil and sauté the onion and garlic. Add the bell pepper, and once it softens slightly, add the shrimp and stir. As soon as the shrimp change color, pour in the ouzo and either light a match or let the alcohol evaporate. 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 flakes, 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.
