Cook the pasta according to the package directions. Save 1/2 a cup of the cooking water, and then set the cooked pasta aside in a colander.

In a large dutch oven, heat the coconut oil. Add the garlic and shallots, and cook for 3 minutes, until the shallots become transluscent.

Then add the white wine and cook another 2 minutes on medium heat, allowing the alcohol to smoke off.

Add the langostino tails in and cook approximately 5-8 minutes, stirring occasionally, until they turn bright pink.

Next add in the kale and cook for 3-5 minutes, stirring, until the kale turns bright green and tender.

Add the pasta back into the Dutch oven, along with the pasta water and olive oil. Mix well and cook on a low heat for 5 minutes until it is all heated through. Season with salt and pepper.