In a large sauce pan, heat the oil and butter on medium high.
Add garlic and cook for 2-3 minutes until fragrant.
Add white wine, salt, black pepper, red pepper and cook for 2 minutes.
Add the shrimp and cook for 2-3 minutes or until opaque.
Remove from heat and stir in the parsley, lemon juice and lemon zest.
Serve over spaghetti squash or cauliflower rice.
Top with parmesan cheese if desired.