Start by bringing a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Stir occasionally to prevent sticking. Once done, drain the orzo in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of peeled and deveined shrimp and cook for about 2-3 minutes per side until pink and opaque. Remove from skillet and set aside to keep warm.

In the same skillet, drizzle in the remaining tablespoon of olive oil. Add 4 cloves of minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

Stir in the zest and juice of 2 lemons, along with 1 cup of chicken broth and 1/4 cup of white wine, if using. Bring to a gentle simmer, season with 1/4 teaspoon of crushed red pepper flakes, salt, and black pepper to taste.

Add the cooked orzo and 2 cups of baby spinach to the skillet. Cook for about 2-3 minutes until the spinach wilts and everything is combined beautifully.

Return the sautéed shrimp to the skillet and toss to combine for a couple of minutes on low heat to warm through.

Remove from heat, sprinkle in 1/4 cup of freshly grated Parmesan cheese if desired, stir until melted and incorporated. Serve immediately, garnished with lemon wedges.