Bring a large pot of salted water to a rolling boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain the orzo and set aside.

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

In the same skillet, lower the heat and add the minced garlic. Sauté for 1-2 minutes until fragrant. Do not overcook.

Stir in lemon zest, lemon juice, chicken broth, and white wine, scraping up any browned bits. Bring to a gentle simmer for 3-5 minutes.

Season the sauce with red pepper flakes, salt, and pepper. Let simmer for an additional minute.

Add the drained orzo and spinach, stirring until the spinach wilts, about 1 minute.

Return the shrimp to the skillet and toss together until all ingredients are coated in the sauce. Heat for another minute.

Remove from heat, and sprinkle with Parmesan cheese and parsley. Serve immediately with lemon wedges on the side.