In a large skillet, over medium-high heat, add olive oil, garlic, and crushed red pepper flakes, cook for 1 minute, stirring constantly.
Add the shrimp to the skillet. Cook, stirring occasionally, until pink, about 2-3 minutes. Season the shrimp with salt and pepper. Using a slotted spoon, transfer cooked shrimp to a bowl, leaving liquid in the pan.
Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes.
Add the zucchini noodles and cook, stirring occasionally, for 2-3 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley. Serve immediately, passing the Parmesan cheese at the table.
To cut zucchini into noodles, use a mandoline or spiralizer.