Preheat your oven to 400°F (200°C). Spread the reserved shrimp shells on a baking sheet and roast them for 10-15 minutes until fragrant and slightly golden.

In a large stockpot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing for about 5-7 minutes until softened.

Stir in minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

Add the roasted shrimp shells to the pot, then deglaze with dry white wine, scraping any browned bits. Let it simmer for 2-3 minutes.

Pour in seafood stock, diced tomatoes, bay leaves, thyme, smoked paprika, and cayenne pepper. Bring to a gentle boil, then reduce to low and simmer for 30-60 minutes.

Let cool slightly then strain through a fine-mesh sieve into another pot, discarding solids.

In the same pot, melt butter, season raw shrimp with salt and black pepper, and cook for 2-3 minutes until pink and opaque.

Add all-purpose flour to the pot, stirring for 1-2 minutes until golden to make roux.

Gradually whisk in the reserved shrimp stock and add Yukon Gold potatoes. Cook for about 10-15 minutes, until potatoes are tender.

Incorporate frozen corn kernels, blend the soup with an immersion blender until smooth.

Stir in heavy cream and adjust seasoning with salt and pepper. Fold in cooked shrimp before serving.

Ladle into warm bowls, garnish with fresh parsley, and serve with lemon wedges.