In a bowl, toss the shrimp with 2 tablespoons olive oil, the lemon peel, garlic and crushed red pepper. Season with salt and black pepper.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, according to package directions.

While the pasta is cooking, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat, and cook the leeks for about 5 minutes. Season with salt and black pepper. Push the leeks to the side of the pan, add the shrimp to the skillet, and cook until pink and firm. Pour in the wine and cream and stir, scraping up any browned bits from the bottom of the pan.

On a large platter, add the pasta; place the shrimp mixture on top. Salt and pepper to taste (if needed); add the chives, lemon zest, and fresh squeezed lemon juice over the top; serve!