Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the orzo in a colander, shaking off excess water, and set it aside.

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

Lower the skillet's heat to medium and add the remaining olive oil. Add minced garlic and sauté for about 1-2 minutes until fragrant, stirring continuously to prevent burning.

To the skillet with garlic, add the zest and juice of one lemon, along with the chicken broth and optional white wine. Allow the mixture to simmer for about 2-3 minutes.

Add a pinch of crushed red pepper flakes, salt, and black pepper to the sauce, adjusting to taste. Let it simmer for an additional minute.

Stir in the cooked orzo and baby spinach into the skillet, ensuring the orzo is well-coated with the sauce. Cook for about 1 minute until the spinach wilts.

Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Sprinkle grated Parmesan cheese and chopped parsley on top. Serve immediately with lemon wedges on the side.