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In a large skillet, heat some neutral oil over medium heat.
Add the thinly sliced leeks and sauté until they become soft.
Stir in the sliced garlic and cook until fragrant, being careful not to burn it.
Pour in the dry white wine and let it simmer for a few minutes to reduce slightly.
Add the vegetable stock and bring the mixture to a gentle boil.
Season with salt, black pepper, and red pepper flakes to taste.
Once the sauce is bubbling, add the reserved shrimp and cook until they turn pink.
Stir in the cold butter until it melts and creates a rich sauce.
Finish by adding the finely chopped parsley and lemon juice, mixing well.
Serve the shrimp scampi garnished with parsley leaves and a lemon wedge.