Bring a large pot of salted water to a rolling boil, then add the orzo. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the orzo and set it aside.

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

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.

Stir in the lemon juice, lemon zest, chicken broth, and white wine (if using), scraping up any browned bits stuck on the bottom. Bring to a gentle simmer for about 2-3 minutes.

Add the cooked orzo and baby spinach into the skillet, stirring until the spinach has wilted, about 1 minute.

Return the sautéed shrimp to the skillet and toss everything together. Cook for an additional minute.

Remove from heat and sprinkle freshly grated Parmesan cheese and chopped parsley over the top. Serve immediately with lemon wedges.