Season the shrimp with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shrimp and sear, turning once, until just cooked through and caramelized, 2-3 minutes total. Remove the shrimp to a plate and cover to keep warm.
Add 1 additional tablespoon oil to the skillet, then add the artichoke hearts and sear until charred, 1-2 minutes per side. Add to the plate with the shrimp and cover to keep warm. Meanwhile, cook the pasta according to the package instructions and drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, add the remaining 1 tablespoon of oil to the skillet, then add the garlic and cook until golden and fragrant, 1 minute.
Add the chicken broth and wine and bring to a boil, scraping the pan to release any browned bits. Boil until the liquid reduces by half, 2-3 minutes. Add the butter, then add pasta to the pan along with the reserved shrimp, artichokes, lemon juice and zest, chili flakes, salt and pepper to taste.
Toss and cook until warmed through, adding the pasta water a little at a time to loosen the sauce if desired. Divide among plates and garnish with additional parsley.