Bring a large saucepan of water to a boil on the hob and add your gluten free pasta. Cook (I tend to find cooking gluten free pasta for a minute or two less than it states on the packet stops it from breaking!), drain and set aside. Save a little of your pasta water in a mug.
Meanwhile add your olive oil to a saucepan on a medium to high heat. Add your onion, spring onion and garlic and cook for 5 minutes.
Next add your cherry tomatoes and cook for a few minutes until the tomatoes start to release their juices slightly. Add your prawns and cook for a further couple of minutes.
Turn the heat to low and add your cooked gluten free pasta and a splash of pasta water to loosen. Season with salt and pepper and add your lemon juice. Mix well until everything is combined.
Remove from the heat and serve with fresh parsley.