Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo and return it to the pot, keeping it warm.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the large shrimp, cooking for 2-3 minutes on each side until pink and opaque. Transfer shrimp to a plate and set aside.

Lower the heat and add the remaining olive oil to the same skillet. Add the minced garlic, sautéing for about 1-2 minutes until fragrant and golden.

Pour in the lemon juice and zest, followed by the chicken broth and optional white wine. Stir everything to combine and bring to a gentle simmer.

Sprinkle in the crushed red pepper flakes, salt, and black pepper to taste. Stir to ensure even seasoning.

Add the cooked orzo and baby spinach to the skillet, gently folding them into the sauce. Heat through for about 2-3 minutes.

Return the sautéed shrimp to the skillet, tossing gently until heated through and well-coated in the sauce.

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