Begin by bringing a large pot of salted water to a boil. Add in 1 cup of orzo pasta and cook for about 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of shrimp and cook for 2-3 minutes on each side until pink and opaque. Transfer to a plate and keep warm.

In the same skillet, reduce heat to medium-low and add 1 tablespoon of olive oil and 4 minced garlic cloves. Sauté for 1-2 minutes until fragrant.

Add zest and juice of 2 lemons, 1 cup of chicken broth, and 1/4 cup of white wine. Simmer for 2-3 minutes.

Season with 1/4 teaspoon of crushed red pepper flakes, and salt and black pepper to taste. Let bubble softly for another 2 minutes.

Stir in the cooked orzo and 2 cups of baby spinach. Toss until spinach wilts, about 1 minute.

Return the shrimp to the skillet and warm through for 1-2 minutes.

Garnish with 1/4 cup of freshly grated Parmesan cheese and 2 tablespoons of chopped parsley. Serve immediately with lemon wedges.