Mince the Garlic (4 clove) and Shallot (3 ounce) and set aside. Slice Leek (3 ounce) in half lengthwise, then place flat end of leeks on board and thinly slice across. Set aside.
Remove Fresh Basil (0.5 ounce) leaves from stems and discard stems. Set aside three whole basil leaves for garnish. Roll remaining leaves together and slice quarter inch slices across. Set aside.
Slice the Fresh Mozzarella Cheese Ball (5 ounce) in half, and set aside.
Bring eight cups of water to a boil with Salt (1 tablespoon) in a large saucepan. When water boils, add Fettuccine (8 ounce) and cook for twelve minutes.
After two minutes of cooking, continue to separate the noodles with tongs every three to four minutes to prevent the noodles from sticking.
Reserve a quarter cup of pasta water for the sauce. Drain pasta and return to large saucepan. If pasta is cooked before sauce is done, drain and toss with a little olive oil to avoid sticking until plating.
Dry Shrimp (20) with paper towels. Heat large saute pan over medium-high heat. Season shrimp with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) on both sides. Add Olive Oil (1 tablespoon) to the pan and swirl to evenly coat the bottom.
Carefully add the shrimp to the pan in a single layer. Cook for one minute on both sides and remove shrimp from pan to a plate. Keep warm.
Increase pan heat to medium high. Add Olive Oil (1 tablespoon), garlic, shallots, leeks, Crushed Red Pepper Flakes (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook all together for one minute, stirring frequently.
Deglaze your pan with White Cooking Wine (1/2 cup).
Add Canned Crushed Tomatoes (28 ounce), half of the Sun-Dried Tomatoes (1.5 ounce), sliced basil, Whipping Cream (1/4 cup) and reserved pasta water. Bring to a boil and reduce heat to medium.
Cook for five minutes, stirring frequently.
Reduce the temperature of the sauce to low. Add pasta, shrimp, and Fresh Mozzarella Cheese Ball (5 ounce). Toss just until the cheese is heated through but not melted. Turn heat off, remove shrimp for easier plating.
Place the shrimp evenly between two plates in a single circular layer centered on the plate. Reserve four shrimp for garnish. Using tongs, grab a single portion of pasta. Twirl pasta around the tongs and then center it with height over the shrimp.
Place cheese and sundried tomatoes on each plate and drizzle sauce on pasta. Take two shrimp and hook them together. Place on top of the pasta. Hand tear remaining basil leaves and sprinkle over pasta and shrimp.