Cook pasta according to directions. Reserve 3/4 cup cooking liquid before draining.

While pasta cooks, heat half of the oil in a large nonstick skillet over medium high heat. Add 1/2 tsp salt and pepper to oil. Pat shrimp dry, and add to skillet, stirring often until shrimp are opaque, 3-4 minutes. Transfer shrimp out of skillet and keep warm. Do not clean remaining liquid out of skillet.

Reduce heat to medium. Add remaining oil, leek, garlic, and 1/2 tsp salt. Cook, stirring often, until leek is slightly tender, 2-3 minutes.

Add cream, lemon zest, lemon juice, and reserved pasta water. Simmer until sauce begins to thicken, about 2-3 minutes. Add shrimp and snap peas, toss to coat. Turn off heat, but keep pan on burner until snap peas and shrimp are heated through, 2-3 minutes.

Serve shrimp and sauce over pasta. Garnish with a squirt of lemon juice and shredded Parmesan cheese, and sprinkle with the fresh dill.