Begin by bringing a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and set aside, keeping warm.

In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes until pink and opaque. Remove shrimp and set aside.

In the same skillet, add olive oil and reduce heat to medium. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add lemon zest, lemon juice, chicken broth, and white wine (if using) to the skillet. Scrape the pan and stir everything together. Simmer for 1-2 minutes.

Increase heat to bring to a gentle simmer. Season with crushed red pepper flakes, salt, and black pepper. Simmer for about 3-4 minutes until thickened.

Stir in the cooked orzo and baby spinach. Cook for an additional 1-2 minutes until spinach wilts.

Gently add back the sautéed shrimp into the mixture. Fold to combine and heat through for 1-2 minutes.

Remove from heat and sprinkle freshly grated Parmesan cheese. Toss to combine and serve immediately with lemon wedges.