Bring a large pot of salted water to a boil.
Meanwhile, sprinkle the shrimp with salt and pepper all over.
In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.
In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichokes slices and onion start to brown, about 10 to 12 minutes.
Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.
Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, and ¾ tsp salt, and a healthy pinch of black pepper.
Simmer until slightly thickened, about 10 minutes.
While the sauce is simmering, cook the pasta. Drain and return to pot.
Return the shrimp to the sauce just to warm through, about 2 minutes.
Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
Turn the pasta into a serving dish, or individual bowls. Garnish with the remaining parsley and serve at once.