Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. 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 constantly to avoid burning the garlic.
Add the shrimp to the skillet in a single layer. Season with salt and freshly ground black pepper. Cook for 2-3 minutes on one side until pink, then flip and cook an additional 2 minutes until shrimp are opaque and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and pour in the low sodium chicken broth and fresh lemon juice. Bring to a simmer and let it reduce slightly for about 2 minutes.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked spaghetti and toss everything together until well combined and heated through.
Remove from heat, stir in the chopped fresh parsley and lemon zest. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra parsley if desired.