In a pan fry the finely chopped onion on a slow heat, using the olive oil. Be patient and give it at least 10 minutes.
Add the finely chopped garlic and sautee for another minute. Give some water a boil, add the tomatoes and when the skin starts to burst, take them out on a fork and clean them. Blend them to obtain the fresh tomato juice.
Take the shrimps and cut (using your kitchen scissors) the feet and the antennas to be sure they don't mess with your sauce. Check mine in the picture. Something like this.
Add to the onion and the garlic: the tomato juice, the bay leaves, salt, pepper, sugar and the shrimps in shell. Cook for about 20 minutes in a low heat (add some water if needed).
At this point you can take out the shrimps and clean them. We keep the shell, that's how we love to eat them. After cleaning the shrimps, put them back, and boil for another 3-5 minutes. At this point add half of the feta into the sauce and let it melt until it smashes into the sauce. This is my sauce secret, trust me, it's totally worth it!
Heat water with salt for the pasta and boil the pasta 2/3. Then take the pasta and add it to the tomato shrimp sauce together with about 1 cup from the boiling water. Yes, it will absorb it, don't worry. But you will need the sauce, you will love it!
Cook for another 2-5 minutes stirring slowly. Serve hot with the left feta on top (optional).