Heat 1 tablespoon of oil in large pan over medium high heat. Add the shrimp shells to the pan and sauté 5 minutes.

Add onion, celery, carrots, garlic and bay leaf and sauté for another 5 minutes.

Remove pan from heat and stir in Whisky/Cognac.

Add 2 cups of water to the pan and bring to boil. Reduce heat, cover, and simmer 45 minutes. Strain the mixture into a large bowl while pressing down on the solids to extract the liquid. Discard the solids and set the stock aside.

Heat 1 tablespoon of the oil in the same pan over medium high heat.

Add the shrimp and sauté until 3 minutes until just opaque. Cool slightly and coarsely chop the shrimp.

Melt 2 tablespoons of butter in the same pan over medium heat. Add the flour and stir for 1 minute.

Add the shrimp stock and cream and simmer until the sauce is reduced to 2 cups. Add the cheese and stir until smooth. Remove from heat.

While the stock and cream mixture is simmering, preheat oven to 350°F (177°C). Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.

Stir the shrimp and pasta into the sauce. Stir over medium low heat until heated through, about 2 minutes. Season with salt and pepper to taste.

Transfer to a small baking dish and bake for 15 minutes, or until bubbly and browned. Enjoy!