fry chopped onion, garlic, carrot and celery in olive oil till fragrant. stir in shrimp heads. cook on medium heat for 10:30 minutes. add white wine and cook for another 5 minutes. add in tomatoes and 300 ml water. bring to boil then cook at low heat for 15 minutes. drain it and set aside the liquid.
melt the butter in another pan on low heat. stir in the plain flour. remove from heat, and slowly stir in the milk, until it becomes a thin paste. add salt to taste, and set aside.
boil water for pasta. add a teaspoon of salt and a tablespoon of olive oil to the water after it is boiling. cook pasta till it is a few minutes undercooked.
use a wok to bring shrimp bisque to boil on low heat. mix in the white flour sauce till evenly dissolved. add salt and pepper to taste. add in seafood of your choice (shrimp, scallops, squids) and cook till almost done. add in cream. mix in drained pasta, and cook on low heat for 3 minutes.
serve the pasta with some parsley and grated parmesan cheese.