Using a spiralizer, or a julienne peeler, slice the zucchini very thin to create noodle-like strands. Set aside.
Preheat olive oil in a medium skillet over a medium-high heat.
Add the shrimp, garlic, and red pepper flakes. Cook 2-3 minutes, stirring occasionally, until the shrimp just begin to turn pink.
Add the white wine, lemon juice, and butter and bring to a simmer. Allow the wine to reduce slightly and the butter to melt.
Add the zucchini noodles and cook 1-2 minutes, stirring occasionally.
Serve with parmesan cheese, parsley, and lemon wedges.
Zoodles (or zucchini noodles) are a great low carb spaghetti substitute. Add in shrimp scampi and you have one hell of a tasty meal!