Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes and wine. Bring to a simmer and cook 30 minutes; stirring frequently. Once the tomatoes have simmered into a sauce stir in the butter and season with salt and pepper.
Fill a large saucepan with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite; about 11 minutes. Drain well.
Season the prawns with the Cajun seasoning, salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large frypan over medium-high heat. Stir in the prawns and cook until pink on the outside and no longer translucent in the centre; about 5 minutes. Stir the prawns into the pasta sauce then stir the sauce into the linguine to serve.