Boil the spaghetti according to package instructions. Drain and set aside in a large bowl.
Use a spiralizer or Julienne peeler to create zucchini noodles, set aside.
Heat the olive oil and butter in a large pan over medium heat. Add the onion, garlic and red pepper flakes. When the onion is translucent, add the shrimp and cook until pink. Add the wine and let simmer for 3-4 minutes, stirring occasionally.
Remove from heat, add the parsley and toss to combine. Add lemon juice and black pepper. Pour the shrimp and sauce over the spaghetti in a large bowl. Add the zucchini noodles and toss until the zucchini wilts slightly.
Garnish with parmesan cheese.