Preheat oven at 350 degrees Fahrenheit (180 C)

Heat 1 tablespoon olive oil on medium-high heat. Add the shrimp and sauté for about 4 minutes, add the garlic and sauté for one more minute. Add the ouzo and sauté for 2-3 minutes, until alcohol has evaporated. Set aside.

In another pot add the rest of the olive oil (about 2 tablespoons) and sauté the onion until translucent. Add the pepper flakes and hot pepper and sauté 2-3 more minutes. Add the tomatoes and simmer until sauce thickens.

Empty the tomato sauce in the pan with the shrimp and mix gently. Empty the whole mixture in a oven proof casserole or a "saganaki" if you have one.

Sprinkle with the feta and bake for 15 minutes.

Serve with chopped basil.