Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.
Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes.
Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.
Serve the pasta sprinkled with the bread crumb mixture.