Spray olive oil in medium skillet; melt butter over medium heat. Add bell pepper and garlic; sauté 2 minutes. Stir in chicken broth and bring to simmer. Stir in tomatoes, parsley, lemon juice, red pepper flakes. Add shrimp and cook until pink. Remove from heat and add salt & pepper.
Notes
Serve with spaghetti, or spaghetti squash if you prefer.