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.
Cook's Note: To cut zucchini into noodles (aka: zoodles) use a mandoline or spiralizer.