Cook the lentil pasta according to the package instructions. While it cooks, heat olive oil in a pan, add minced garlic and sliced leek, and sauté until soft. Add the shrimp and cook for a few minutes until they turn pink. Pour in a bit of apple cider vinegar for acidity, then add capers and stir.

Combine the cooked pasta with the sauce, remove from heat, add finely chopped parsley, and gently mix.

Serve immediately while hot.