Begin by bringing a large pot of salted water to a vigorous boil. Add 1 cup of orzo pasta and cook according to the package instructions, usually about 8-10 minutes, or until al dente. Drain the orzo and set it aside, keeping it warm.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of large shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

Lower the heat to medium-low in the same skillet and add the remaining tablespoon of olive oil. Introduce 4 cloves of minced garlic to the pan, stirring frequently for about 1-2 minutes until fragrant but not browned.

Next, add the zest and juice of 2 lemons, along with 1 cup of chicken broth and the optional 1/4 cup of white wine. Stir while scraping any browned bits from the bottom of the skillet and bring everything to a gentle simmer.

Once your sauce is simmering, season it with 1/4 teaspoon of crushed red pepper flakes, and salt and black pepper to taste.

Stir in the cooked orzo and 2 cups of baby spinach into the sauce. Continue stirring gently for about 1 minute until the spinach wilts.

Return the cooked shrimp to the skillet and toss everything together gently, heating for an additional minute until the shrimp are warmed through.

Off the heat, sprinkle 1/4 cup of freshly grated Parmesan cheese and 2 tablespoons of chopped parsley over the dish. Serve immediately with lemon wedges.