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Heat 2 Tbsp. oil in a large pan with a fitted lid over medium-high. Once hot, add half the shrimp and cook 2 minutes per side, until cooked through. Repeat with remaining half of shrimp. Transfer cooked shrimp to a plate, season with ¼ tsp. salt and black pepper, and reduce heat to medium.
Add remaining 1 Tbsp. oil to pan, along with shallots, garlic, and chili flakes. Cook 2 to 3 minutes, stirring often, until softened. Add orzo; cook 3 minutes, stirring occasionally, until lightly golden.
Stir in tomatoes, harissa, broth, and remaining ½ tsp. salt; increase heat to bring mixture to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until orzo is cooked through, about 15 minutes.
Remove lid and add spinach; stir continuously until spinach wilts down. Add shrimp back to pot and continue to cook, uncovered, 1 to 2 more minutes to rewarm shrimp. Sprinkle with feta and squeeze the juice of ½ lemon overtop. Garnish with fresh chopped parsley.Slice remaining half of lemon into wedges and serve with orzo.