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1
Heat one tablespoon butter and one tablespoon oil in a large saucepan.
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2
Season shrimp with salt and pepper. Add to the hot pan being careful not the crowd the pan (you can do this in two batches if you need to). Cook shrimp for 2-3 minutes on one side until it easily releases from the pan and is pink. Cook for another 2 minutes and remove from pan (don't worry if they aren't completely cooked. They will finish cooking with the pasta at the end of the dish.
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3
In the same pan that was used to cook the shrimp, heat another tablespoon of olive oil and butter.
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4
Add leeks and cook over medium-low heat until softened and caramelizing, about 10-15 minutes.
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5
Meanwhile, mince two large garlic cloves and thinly slice the other 4 cloves.
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6
Combine the remaining 4 tablespoons of softened butter with the gorgonzola cheese and two cloves of minced garlic. Zest one lemon and add to the gorgonzola butter. Mix thoroughly and set aside.
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7
Add sliced garlic (from 4 cloves) to the leeks and cook for about 2 minutes until softened. Add Trebbiano (or other white wine) and clam juice and reduce by half. Once reduced by half, add the juice of two lemons.
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8
Prepare pasta water for capellini. Add salt and a drop of olive oil to water and bring to a bowl. Cook capellini according to package directions.
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9
Reserve about 2 cups of pasta water. Add 1/2 cup of pasta water to leek-wine sauce and cook for 2 minutes.
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10
Add gorgonzola butter, tomatoes, shrimp, parsley, and capers to sauce. Add capellini to the pan and cook, tossing the pasta with the sauce until the sauce coats pasta, about 3-4 minutes. If sauce seems too runny, cook for another few minutes. If sauce seems too thick, add more pasta water until you achieve your desired consistency.
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11
Enjoy!
