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Heat the butter and olive oil in a large pan, add the onion and cook on a very low heat for 20-30 minutes, stirring regularly. Once they are caramelised to your liking, remove from the pan and set aside.
Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente. When draining, reserve some pasta water.
In the same pan, heat the chilli oil, add the prawns, garlic, smoked paprika, a small handful of the parsley leaves, all the parsley stalks and a pinch salt, cook for 5 minutes over a medium heat, until deep in colour, then remove from the pan and set aside.
Add the stock to the pan to deglaze, add the cream and remaining parsley leaves, stir to combine, add the caramelised onions back to the pan, bring the sauce to a low simmer whilst the pasta is cooking. When the pasta is nearly ready, reduce the heat to low and stir in the parmesan.
Add the spaghetti, chill prawns and a ladle of pasta water, toss to combine and serve immediately. Garnish with some more grated parmesan.