In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until they start to turn pink.

Stir in the orzo and chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is tender.

Once the orzo is cooked, stir in the lemon juice, lemon zest, and fresh spinach. Cook for an additional 2 minutes until the spinach wilts.

Remove from heat, adjust seasoning if necessary, and serve warm.