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 the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid 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.
Pour the low sodium chicken broth into the skillet and bring to a simmer. Scrape the bottom of the skillet to release any browned bits.
Add the lemon juice and lemon zest to the skillet and stir to combine.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to warm through.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated with the shrimp and sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta. Toss gently to combine.
Serve immediately, garnished with additional parsley if desired.