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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and keep warm.

Add the remaining olive oil to the skillet. Once hot, add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Stir in lemon zest, lemon juice, and chicken broth. If using white wine, pour it in too, scraping any browned bits from the pan. Simmer gently for 2-3 minutes.

Season the sauce with crushed red pepper flakes, salt, and black pepper. Let it simmer for another minute to meld the flavors.

Add the cooked orzo and baby spinach to the sauce, stirring until the spinach wilts and the orzo is well coated.

Return the shrimp to the skillet, mixing gently until heated through, about 1-2 minutes. Sprinkle grated Parmesan cheese over the dish.

Plate the dish immediately, garnishing with fresh parsley and serving with lemon wedges on the side.