Add olive oil to a large skillet and heat over medium heat. Add chopped onion, garlic and leek and sauté, stirring occasionally, for almost 4-5 minutes until soft. Add shrimp to the pan and cook for 1 minute. Add white wine, increase the heat to medium high and bring to boil. Add tomato passata to the pan, a bit of water and cook, covered, for another 2-3 minutes until reduced slightly.