Add the chicken broth to a 3 qt. saucepan. Bring to a boil and add the shrimp. Cook the shrimp for 1 minute, then remove using a slotted spoon. Remove the pot from the heat. Once the shrimp are cooled, peel and clean.
In a separate 3 qt. saucepan, add the olive oil and heat. Add the celery, onions, and carrots, and sauté for 3 minutes, until the vegetables are tender. Stir in the flour, making sure it is well incorporated.
Pour in the chicken broth and milk (or cream) and continue to cook and stir over a medium heat for about 2 minutes, until the soup has thickened slightly.
Add the pepper jack cheese, and continue to cook and stir for another 3 minutes, until all the cheese has melted. Add the shrimp, and serve immediately. Pass the red pepper flakes for garnishing at the table.