Heat the butter and oil in a large saute pan.Add the garlic and cook for 2 – 3 minutes until fragrant.Add the wine, salt, black pepper, red pepper and cook for 2 minutes.Add the shrimp and cook 2 – 3 minutes or until opaque.Remove from the heat and stir in the parsley, lemon juice, and lemon zest.Serve over hot, cooked spaghetti squash.Garnish with parmesan cheese if desired (optional)