Heat olive oil over medium heat. Add garlic and saute for 30 seconds.
Add shrimp and zoodles to the pan and crank the heat to high. Saute briefly over high heat until the shrimp are just done - about 2-3 minutes. Be careful not to overcook here. Transfer to a plate and keep warm.
In the same pan, melt the butter. Add the chives, wine, lemon juice and red pepper flakes and simmer for about a minute until sauce reduces by half. Add the parsley and the shrimp and zoodles back in.
I recommend only buying and using wild shrimp here, sourced from either the United States or Mexico. Be careful when buying shrimp - farm raised shrimp really isn't worth it at all and the taste does not compare.