Pasta: Shrimp and Leek Linguine in White Wine Sauce (Serves 4-6)

1 pound small uncooked shrimp, peeled, deveined, shells reserved.
1 3/4 cups water
6 T evoo
2 large garlic cloves, minced
2 1/2 cups thinly sliced leeks (white and pale green parts only from about 2 large)
(1/4 cup thinly sliced stemmed drained peperoncini, about 4 whole)
3 T chopped fresh oregano
2 t minced lemon peel
1/4 cup dry white wine
2 T fresh lemon juice
1 pound linguine
Chopped fresh parsley

PLace shrimp shells in med saucepan.  Add water and generous pinch of salt, bring to boil over med-hi heat.  Cover, reduce heat to med-low and simmer until reduced to 1 cup liquid, about 15 mins.  Strain into measuring cup, pressing on shells to extract as uch liquid as possible.
Meanwhile heat 3 T oil in heavy large skillet over med-hi heat.  Add shrimp and saute until opaque, abt 2 mins.  Using slotted spoon, transfer to med bowl.  Reduce heat to low, add remaining 3 T oil to same skillet, add garlic and saute until soft, abt 1 min.  Stir in leeks-lemon peel.  Cover and cook  until leeks are soft, about 3 mins.  Uncover, add wine, lemon juice, and shrimp-shell liquid.  Increase heat to high and boil until reduced by half, about 2 mins.  REmove from heat.
Cook pasta.  Drain, reserving 1 cup liquid.  Add pasta and shrimp to skillet with sauce and toss to coat.  Add enough reserved liquid to moisten if necessary, season with s & p.  Transfer to large bowl. Garnish with parsley.