Cook the Orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.

Sauté the Shrimp: Heat 2 tablespoons of olive oil over medium heat. Add the shrimp, cooking for about 2-3 minutes per side until pink and opaque. Transfer to a plate and set aside.

Sauté the Garlic: Lower the heat to medium-low and add the remaining olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Create the Sauce: Stir in the lemon zest, lemon juice, chicken broth, and white wine. Increase heat to simmer, season with red pepper, salt, and pepper.

Combine Pasta and Spinach: Add the cooked orzo and baby spinach to the skillet, stirring gently to coat. Cook for about 1 minute until spinach wilts.

Return the Shrimp: Add cooked shrimp back to the skillet, tossing gently to coat and heat through for another minute.

Serve and Garnish: Remove from heat, sprinkle with Parmesan cheese and parsley, and serve with lemon wedges.