| 1 box | PLUS™ Angel Hair |
| 1-1/2 pounds | tiger shrimp, shell on |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | extra virgin olive oil, divided |
| 1/2 cup | dry white wine |
| 1 cup (1 whole) | leek, cut in thin strips, white part only |
| 6 | plum tomatoes, chopped |
| 1/2 cup | pasta cooking water |
| 12 leaves | fresh basil, cut into thin strips |
BRING a large 6 quart pot of salted water to a boil. Add shrimp and cook until slightly opaque. Drain, reserving all the liquid. When shrimp is cool, remove meat, being sure to reserve all shells and juices that fall from the shells. Chop meat into large chunks. Set aside.
HEAT 1/4 cup olive oil in a large saucepan over medium heat. Add the shrimp shells and juices and cook for 3-4 minutes.
ADD wine and continue cooking until reduced by half. Add the stock and simmer for 5 additional minutes. Strain sauce through a fine-mesh sieve into a bowl. Discard shells. Set sauce aside.
HEAT remaining olive oil in a large skillet over medium heat. Add leeks and sauté until tender, about 5 minutes.
ADD tomatoes and sauté an additional 1 minute. Add broth and simmer for additional 5 minutes or until sauce is slightly reduced. Season with salt and pepper.
ADD shrimp meat and heat for 30 seconds. Do not over cook. Adjust seasoning, if required. Set sauce aside.
RETURN the shrimp cooking water to a boil. Add pasta and cook according to package directions. Drain, return pasta to pot, toss with sauce and basil strips.
TRANSFER to a serving platter or bowl, drizzle with additional olive oil and garnish with a fresh basil sprig if desired.