Marinate the prawns – Sprinkle the prawns with the sweet paprika, salt and black pepper in a small bowl and toss to coat. Do not leave the prawns marinating for longer than 20 minutes. 

Cook the pasta – Cook the pasta as per the packet instructions, less 1 minute (they will finish cooking in the sauce). Drain. 

Cook the prawns – Meanwhile, heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the prawns and cook for 1 minute on each side. Remove from the pan and set aside on a plate. 

Make the sauce – To the same pan, add the butter, red onion and garlic. Cook, stirring, for 1–2 minutes until softened. 

Add the semi-dried tomatoes and chicken stock. Cook for 1–2 minutes or until the stock has reduced by half. 

Add the fresh baby spinach, Tuscan kale or silverbeet. Cook, stirring, until softened (this will take 1 minute for the baby spinach or 4–5 minutes for firmer greens like kale and silverbeet). 

Add the cream and allow to simmer for 1–2 minutes until the cream has thickened. 

Combine the sauce and prawns – Stir through the parmesan, cooked pasta and cooked prawns (reserve a few prawns for on top, if desired).

Serve – Season to taste and serve immediately, sprinkled with extra parmesan and chilli flakes, if using.