Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and return to pot, covering to keep warm.

In a skillet over medium-high heat, add olive oil. Add shrimp and cook until pink and opaque, about 2-3 minutes on each side. Remove shrimp and set aside.

In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Be careful not to brown the garlic.

Stir in lemon zest, lemon juice, chicken broth, and white wine, scraping the bottom of the skillet. Bring to a simmer for 2-3 minutes.

Add crushed red pepper flakes, salt, and black pepper, stirring well. Let it simmer for an additional 2 minutes.

Add drained orzo and spinach to the skillet, stirring until the spinach wilts down, about 1-2 minutes.

Return shrimp to the skillet, toss gently to combine, and heat through for about a minute. Add more broth if needed for creaminess.

Remove from heat and sprinkle with Parmesan cheese and parsley. Serve with lemon wedges.