1. Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and saute for about 1 minute until fragrant, being careful not to burn the garlic.

2. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside on a plate. It’s important not to overcook the shrimp, as they can become rubbery.

3. Pour the white wine (if using) into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until it reduces slightly. Add the orzo pasta to the skillet and stir to coat it in the liquid and garlic.

4. Pour in the chicken or vegetable broth and dried oregano. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. If the orzo seems too dry but isn’t fully cooked, add a splash more broth.

5. Once the orzo is cooked, stir in the fresh spinach a handful at a time. The heat from the orzo will quickly wilt the spinach. Continue stirring until all the spinach has wilted down. Stir in the fresh lemon juice and chopped parsley.

6. Return the cooked shrimp to the skillet with the orzo and spinach. Gently toss everything together to combine and heat the shrimp through. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with fresh lemon wedges on the side.