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1
Bring a large pot of heavily salted water to a boil.
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2
Add the pasta and cook according to the package directions.
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3
Drain, return to the pot, and set aside.
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4
Meanwhile, prepare the sauce and shrimp.
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5
Heat the oil in a large frying pan over medium heat until shimmering.
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6
Add the onion, season with salt, and cook, stirring occasionally, until softened, about 6 minutes.
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7
Add the garlic and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute.
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8
Add the shrimp, increase the heat to medium high, and stir to combine.
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9
Pat the shrimp into an even layer and cook, stirring occasionally, until theyre almost cooked through and starting to turn pink, about 2 minutes.
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10
Remove the pan from the heat, carefully add the ouzo, and return to medium-high heat.
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11
Cook until the alcohol smell has cooked off and the liquid has almost completely evaporated, about 1 minute.
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12
Add the tomatoes and stir to combine.
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13
Cook, stirring occasionally, until the tomatoes are warmed through and the liquid is simmering around the edges, about 1 minute.
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14
Transfer the shrimp mixture to the pot with the reserved pasta and add the feta and olives.
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15
Stir to combine, taste, and season with salt as needed.
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16
Serve immediately.
