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1
Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt.
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2
Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes.
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3
Strain into measuring cup, pressing on shells to extract as much liquid as possible.
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4
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saute until opaque, about 2 minutes.
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5
Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet.
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6
Add garlic and saute until soft, about 1 minute. Stir in leeks, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes.
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7
Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
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8
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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9
Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary.
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10
Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.
