Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and reserve a splash of pasta water.

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

Lower the heat slightly and add the remaining tablespoon of olive oil to the skillet. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in lemon zest, lemon juice, chicken broth, and white wine into the skillet. Increase heat to medium and scrape up browned bits from the bottom.

Bring to a gentle simmer and season with crushed red pepper flakes, salt, and black pepper. Simmer for about 5 minutes to meld flavors.

Stir in the cooked orzo and baby spinach, mixing well to coat. Allow spinach to wilt for about 1 minute.

Return the sautéed shrimp to the skillet and toss everything together, heating through for 1-2 minutes.

Remove from heat, sprinkle with freshly grated Parmesan and chopped parsley, and toss gently.

Serve the Shrimp Orzo immediately, garnished with parsley and lemon wedges for extra juice.