In a saucepot over medium heat, add Butter (1 tablespoon), Scallion (1), Celery (2 stalk), Fresh Thyme (5 sprig), Fresh Parsley (1 1/2 tablespoon), and Ground Black Pepper (1/3 teaspoon). Mix and sweat down all the vegetables, about 4 minutes.
Add in the head and shells Shrimp (1.5 pound) and give a good stir. Cook for 4-5 minutes.
Crank the heat up to high and add Water (6 cup). Season with Salt (1/3 teaspoon) and let it simmer on low heat for 25 minutes.
Set the broth aside. In a large pan over medium heat, add Vegetable Oil (1 tablespoon), Onion (1), Garlic (4 clove), Pimiento Pepper (4), Celery (2 stalk), Fresh Thyme (5 sprig), and Ground Black Pepper (1/3 teaspoon). Let it sweat down for a few minutes on low heat.
Add Scallion (1) and Fresh Parsley (1 1/2 tablespoon). Stir well for 4-5 minutes.
Add the Pumpkin (2 cup), Carrot (1), Sweet Potato (2 cup), and Green Banana (2).
Strain in the shrimp broth. Add to the pot and season with Salt (1/3 teaspoon). Stir well and reduce the heat to a rolling boil.
Remove any impurities that come up on the top. Add in the whole Scotch Bonnet Pepper (1). Let it cook until everything breaks down.
Season the shrimp meat with Salt (1/3 teaspoon), Ground Black Pepper (1/3 teaspoon), and Green Caribbean Seasoning (1/2 teaspoon). Mix well and let it marinate for 10 minutes before adding it to the pot.
Remove the scotch bonnet pepper. Add Noodles (to taste). Taste for salt and any additional seasoning. Add the shrimp and give it a quick stir then turn off the heat. The residual heat will cook the shrimp.
Serve warm in large bowls.