In a large, heavy-weight skillet, melt one tablespoon of butter with the olive oil, and then add the garlic. Sauté until fragrant, about 1 minute.
Add the wine and bring it to a simmer. Let the wine reduce by half, about 2-3 minutes.
Stir in the shrimp, and season them with salt, pepper, and red pepper flakes. Sauté until they are cooked through, about 2-4 minutes depending on the shrimp size.
Add the remaining butter, parsley, and lemon juice. Stir.
Add the spiralized zucchini and cook for 2-6 minutes, depending on personal preference.* Taste for salt and add more if needed.
Garnish with grated Parmesan.