Pasta with Shrimp and Vegetable Sauce
Rinse the shrimp and sprinkle with the lemon juice. Cut leeks lengthwise, rinse and finely chop. Rinse bell peppers, remove ribs and seeds and finely dice. Peel onion and garlic and chop finely. Cook pasta in plenty of boiling salted water until al dente.
Heat the oil in a pan and saute the onion and garlic for about 5 minutes until golden brown. Add leeks and bell peppers and saute. Pour in wine and vegetable stock and simmer for about 5 minutes over low heat. Seed and finely chop the pepperoncini. Stir into the vegetables along with the shrimp and simmer 2 to 3 minutes. Stir in cream cheese. Season with salt. Drain the pasta and stir into the pan. Arrange on plates and garnish with chives.