5-Ingredient Cherry Tomato and Roasted Garlic Prawn Linguine

This 5-ingredient cherry tomato and roasted garlic prawn linguine proves that incredible weeknight dinners don’t require a long ingredient list or hours in the kitchen. Sweet green prawns are cooked in a rich cherry tomato and roasted garlic sauce, then tossed through buttery linguine for a dish that tastes far more impressive than the effort involved.

With just five ingredients and three simple steps, this pasta is on the table in under 30 minutes — making it one of the easiest seafood dinners you’ll ever make.

Why you’ll love this recipe

• Only 5 ingredients needed
• Ready in under 30 minutes
• Perfect for busy weeknights
• Rich, flavourful sauce with minimal effort
• Budget-friendly at around $6.50 per serve
• Great for the whole family

Why make a 5-ingredient pasta?

Sometimes the best meals are the simplest ones. Using a quality cherry tomato and roasted garlic pasta sauce as the base means all the hard work is already done — the slow-roasted garlic depth and sweet tomato flavour are built right in.

Adding butter at two stages — once to cook the prawns and again when tossing the pasta — gives the dish a silky richness that makes it taste like something from a restaurant, with almost none of the effort.

Ingredients (serves 4)

Servings4

• 375 g dried linguine
• 50 g butter, chopped
• 700 g medium green prawns, peeled and deveined (tails intact)
• 420 g jar cherry tomato and roasted garlic pasta sauce
• fresh flat-leaf parsley, chopped, to serve

How to make cherry tomato and roasted garlic prawn linguine

Step 1: Cook the pasta

Cook linguine in a large saucepan of boiling salted water following packet directions.

Drain, reserving ¼ cup of the cooking water — this starchy water helps the sauce cling to the pasta.

Step 2: Cook the prawns and sauce

Meanwhile, melt half the butter in a large deep frying pan over medium-high heat until foaming.

Add prawns and cook, stirring occasionally, for 2 to 3 minutes or until just pink.

Add the pasta sauce and bring to a simmer. Cook for 4 to 5 minutes or until prawns are cooked through.

Step 3: Combine and serve

Add drained pasta, reserved cooking water and remaining butter to the pan.

Toss over low heat until well combined and the sauce coats the pasta. Season with salt and pepper.

Serve immediately sprinkled with fresh flat-leaf parsley.

Tips for best results

• Don’t skip the reserved pasta water — it helps the sauce emulsify and coat the linguine
• Cook prawns just until pink before adding the sauce; they’ll finish cooking as the sauce simmers
• Use the best quality pasta sauce you can find — it’s the backbone of this dish
• Add the second half of the butter off the heat for extra silkiness
• Fresh flat-leaf parsley adds brightness — don’t leave it out
• Serve immediately while the pasta is hot and saucy

Serving suggestions

This prawn linguine pairs perfectly with:

• Crusty garlic bread or warm ciabatta
• A simple green salad with lemon vinaigrette
• Freshly grated parmesan or pecorino
• A glass of chilled Pinot Grigio or Sauvignon Blanc
• Chilli flakes on the side for those who like heat

Final thoughts

This 5-ingredient cherry tomato and roasted garlic prawn linguine is the kind of recipe every home cook needs in their back pocket. It’s fast, affordable, and delivers a depth of flavour that seems to defy the short ingredient list. The sweet prawns, rich tomato sauce and silky butter-tossed pasta come together in a way that feels effortless and indulgent at the same time.

Whether it’s a Tuesday night dinner or a relaxed weekend meal with friends, this linguine never disappoints. Give it a try and you’ll understand why simple really is best.