Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the low sodium chicken broth. Bring to a simmer and cook for 2 minutes to reduce slightly.
Add the lemon juice to the skillet and stir to combine.
Return the cooked shrimp to the skillet and toss to coat with the sauce.
Add the drained pasta to the skillet and toss everything together until well combined and heated through, about 1-2 minutes.
Remove from heat and stir in the chopped fresh parsley.
Adjust seasoning with additional salt and black pepper if needed. Serve immediately.