Cook the spaghetti as per package instructions, and drain and toss the pasta with 2 tablespoons of olive oil.
While the pasta boils, continue with the recipe. In a large and deep heavy-bottomed skillet, heat the remaining 1 tablespoon of oil over medium-high heat until shimmering. Add the garlic and cook, while constantly stirring, until fragrant, for about 30-60 seconds. Pour in the wine and chicken stock, and bring the mixture to a boil.
Gently place the shrimp in the boiling liquid and cook until the shrimp are just beginning to turn translucent about 2 minutes. Gently stir the shrimp, reduce the heat to medium, and cover the pan. Cook until the shrimp are cooked through, about another 2 minutes.
Use a slotted spoon to move the shrimp to a bowl.
Increase the heat to medium-high and cook the liquid until it is reduced by half, about 1-2 minutes. Add the butter pieces to the pan and whisk them into the sauce. Whisk in the lemon juice, and season to taste with salt and pepper.
In a large serving bowl add the drained spaghetti, the sauce, shrimp, and chopped fresh parsley. Toss to coat and serve with lemon wedges and freshly grated Parmesan cheese.