Cook the pasta to al dente, according to package directions. Drain and return the pasta to the pan. Quickly add the olive oil to pasta and toss.
While the pasta is cooking, melt the butter in a medium skillet over medium heat. Sauté the shrimp and garlic in the butter for about 2 minutes. Then add the sun-dried tomatoes and white wine. Bring to a boil, remove from heat, and set aside.
Add the artichoke hearts, cheese and shrimp mixture to the pasta. Toss and add herbs.