Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the shrimp in a single layer, cooking for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil, reduce heat to medium, and add minced garlic, sautéing for 1-2 minutes until fragrant and golden.

Stir in the lemon zest and juice, followed by the chicken broth and optional white wine. Scrape any browned bits from the skillet, bring to a gentle simmer, and let the sauce thicken slightly.

Add crushed red pepper flakes, salt, and black pepper to the sauce. Allow it to bubble for 2-3 minutes to meld the flavors.

Toss the drained orzo and baby spinach into the skillet, stirring gently. Cook for 1-2 minutes until the spinach wilts and the orzo absorbs the flavor.

Return the cooked shrimp to the skillet, gently folding them into the orzo and sauce mixture. Cook until everything is heated through, about 1-2 minutes.

Remove from heat and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve immediately with lemon wedges on the side.