Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the orzo in a colander and set it aside, keeping it warm by covering with a clean kitchen towel.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the large shrimp to the pan and sauté for about 2-3 minutes, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate while retaining the flavorful oil in the pan.

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.

Stir in the lemon zest and juice followed by the chicken broth and white wine, if using. Bring this mixture to a gentle simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet.

Once the sauce is simmering, season it with crushed red pepper flakes, salt, and black pepper to taste. Allow the sauce to simmer gently for about 2 minutes.

Add the cooked orzo and baby spinach into the skillet, stirring gently to ensure the spinach wilts, which should take about 1 minute.

Carefully return the sautéed shrimp to the skillet, tossing everything together to coat the shrimp well with the sauce. Allow the mixture to heat through for another 1-2 minutes on low heat.

Remove the skillet from heat and sprinkle the dish with freshly grated Parmesan cheese and chopped parsley. Serve immediately with lemon wedges on the side.