Clean the shrimp, removing the shells, heads, and spines. Cut into four pieces. Set aside.
After removing the eyes, boil the heads in a quart of water for 15 minutes.
Blanche the tomatoes, and then peel, remove the seeds and cut into cubes.
Toast the pistachios in the oven at 300 degrees F for 8 minutes.
Place the pistachios and marjoram in a food processor for a thick chop.
In a large skillet, heat the olive oil, sauté the garlic until golden and then add the diced tomatoes and the shrimp. After a couple of minutes, turn off the heat.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until al dente, drain, and add to the tomatoes. Stir in some extra virgin olive oil. Add some of the shrimp stock until all is well coated.
Serve immediately with a sprinkle of chopped pistachios and marjoram.