Preheat oven to 375*F. Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil. In a large skillet pan, heat 2 tablespoons olive oil over medium heat. Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes. Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink. Stir in the flour and salt until combined, scarping off the bottom of the pan as you go. Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off. Add the beans and combine.