Cook the orzo by bringing a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain and keep warm.

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

In the same skillet, add the remaining olive oil and reduce the heat to medium-low. Add minced garlic and sauté for 1-2 minutes until fragrant without browning.

Add lemon zest, lemon juice, chicken broth, and white wine to the skillet. Scrape browned bits from the pan and bring to a simmer.

Season the sauce with crushed red pepper flakes, salt, and black pepper. Stir well and let simmer for another 2-3 minutes.

Add the cooked orzo and baby spinach to the skillet, tossing gently until spinach wilts, about 1-2 minutes.

Return shrimp to the skillet, tossing gently until heated through, about 1-2 minutes.

Sprinkle with Parmesan cheese and chopped parsley. Stir lightly to combine and let sit for a minute.

Serve immediately with lemon wedges on the side.