With the shrimp’s pink curls and the leeks’ long, pale-green tangles, this is a beautiful dish. You’ll need a pasta machine to pull it off, but you’ll love the innovative presentation – a fun new way to cook flavorful leeks.
Trim root tip and all but 3 inches off green ends of leeks (you should have at least 10 inches of usable leeks). Split leeks in half lengthwise and place in a large bowl of cold water. Wash leeks gently but thoroughly, separating the layers. Remove from water and dry completely.
Spread each layer open as much as possible without splitting. Pass layers carefully, one at a time, through the spaghetti setting of your pasta machine (tough outer pieces may take awhile). Chop small inner layers into ¼-inch pieces. Place cut leeks into a large bowl of chilled water and set aside.
Bring a large pot of salted water to boil and cover.
Warm a large saute pan over medium heat. Season shrimp with salt and pepper and set aside. Add butter to pan; when foaming subsides, raise heat to high and add shrimp. Cook shrimp as is (without stirring) 1 minute. Turn shrimp and cook 2 minutes more. Remove shrimp to a large bowl and set aside.
Add minced garlic, chopped leeks, and chili pepper flakes to pan; cook until leeks are softened and lightly browned, about 10 minutes. Add wine and lemon juice and scrape any browned bits from the bottom of the pan. Bring sauce mixture to a boil, about 1 minute or until slightly thickened.
Add leek “pasta” to boiling water and cook 2 minutes. While pasta is cooking, stir parsley and zest into sauce. Using a slotted spoon, scoop leeks from boiling water directly into saute pan (it’s OK if some of the water splashes into the pan). Stir well to coat with sauce and cook about 1 minute. Add shrimp to pan and cook 1 minute, tossing to combine ingredients. Season to taste with salt and pepper. Place on a serving platter and sprinkle with bread crumbs.