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Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.
Meanwhile, heat oil in a large skillet over high heat. Add shrimp in a single layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir in tomato sauce. Add artichoke hearts, olives, capers and salt; cook, stirring often, until the shrimp is cooked through and the artichoke hearts are hot, 2 to 3 minutes longer.
Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.