In a large skillet over medium heat, heat oil. When oil is hot, add garlic and crushed red pepper flakes. Stir for 1 minute.
Add shrimp to the pan and cook 3 minutes until they are pink on all sides and cooked through. Season shrimp with salt and pepper and transfer them to a mixing bowl.
Add lemon juice to pan. Scrape any brown bits from the bottom of the pan and cook lemon juice for 2 minutes. Add the squash noodles and cook, stirring occasionally, for 2 minutes.
Return the shrimp to the pan and toss to combine.
Garnish with parsley and serve immediately.