Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook it according to package instructions until al dente, 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 shrimp in a single layer and cook for 2-3 minutes on one side until pink and opaque. Flip and cook for an additional 1-2 minutes until fully cooked. Remove the shrimp and set aside.

In the same skillet, add 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn it.

Add lemon zest, lemon juice, chicken broth, and white wine to the skillet. Stir well, scraping any brown bits from the pan. Simmer for 3-4 minutes to combine flavors and reduce slightly.

Sprinkle in crushed red pepper flakes, salt, and black pepper, stirring to incorporate. Adjust seasoning as needed.

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

Return cooked shrimp to the skillet, tossing gently to coat in sauce and heat through for 1-2 minutes.

Remove from heat and sprinkle with Parmesan cheese and parsley. Stir to combine and allow cheese to melt slightly.

Serve the Shrimp Orzo in Lemon Garlic Sauce on plates or in bowls, garnishing with lemon wedges.