Cook pasta according to package directions in a large pot of boiling salted water until al dente.

Meanwhile, make the sauce. Heat a large dutch oven over medium-high heat. Add 2 tbsp oil. Once it’s shimmering hot, add the prawns in a single layer and sprinkle with ¼ tsp of the salt. Cook for 1 ½ seconds on the first side, then flip and cook about 30 seconds on the other side (or until opaque all the way through).

Transfer to a plate and turn the heat off. Add remaining oil to the pan and add the shallot, garlic and ginger. Slowly turn the heat back up as needed (the pan will be super hot already and you don’t want to burn the garlic), cooking until shallot is transparent.

Whisk in the coconut milk, 1 ¼ tsp more salt, and the pepper flakes and bring to a simmer. Add the kale and spinach, cover the pot, and cook until just wilted (1-2 min).

Carefully puree in 2 batches in the blender. Pour sauce back into the dutch oven and add the cooked pasta. Toss to coat.

Plate the pasta then divide the prawns among the plates.