Sautee the tomatoes and dill in the olive oil for just about a minute.
Gently lay the shrimp into the pan so that each is fully exposed to the bottom of the pan. Cook until pink on one side, then flip over.
Drizzle the ouzo or sambuca over the shrimp, and cook until the shrimp are pink on the other side.
Slowly pour cream in, stirring gently to combine the ingredients. Increase the heat a little so that everything is simmering. Once the sauce is hot and the shrimp are cooked through, add the cooked pasta directly to the sauce and stir.