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Bring a large pot of salted water to the boil. Cook the spaghetti until al dente. Reserve half a cup of pasta water, then drain.
In a large pan, heat the butter and olive oil over medium heat. Add the shallots and minutes until soft and sauté for 6 - 8 minutes until soft and golden. Stir in garlic and spices, cook for 1 minute until fragrant.
Add the prawns and chilli crisp, and cook, for 1 minute until the prawns start to colour around the edges.
Pour in the cream and soy sauce, then simmer until slightly thickened. Add the cooked pasta, a splash of the reserved pasta water if needed, and parmesan. Toss until the sauce is glossy and the prawns are just cooked.
Serve hot with an extra spoonful of chilli crisp and a sprinkle of spring onion.