Start off by making the sauce. Sweat down the finely diced onions over a gentle heat for 5 minutes with a pinch of salt, and then add the garlic.
(Adding the salt pulls out the moisture from the onions which prevents them from burning in the pan.)
Simultaneously, bring a pan of salted water to the boil and add your linguine.
Once the onions are soft, increase the heat a little and sear the prawns in the pan, until pink and juicy. Add a pinch of salt and a squeeze of lemon juice.
Add the creme fraiche to the pan, along with the freshly chopped herbs.
Season with salt and lemon juice to taste.
Drain the linguine, and add to the creme fraiche + prawns.
Get a skillet or frying pan very hot, and add your tenderstem broccoli + cherry tomatoes until they are a little charred. These can be tossed in with the rest of the ingredients, or served on the side if you prefer.
Garnish everything with grated parmesan, more chopped herbs and a lemon wedge.
