Creamy Seafood Pasta

Hi Everyone!
I hope you are all doing great! Today's recipe is another pasta recipe! Creamy Seafood Rigatoni, this can be serve hot, warm or cold!

Serves 3-4

2 cups of Rigatoni
1 lb. bag frozen seafood mix (use fresh seafood if you prefer so, shrimp, crab, scallops, etc.)
2 tablespoon unsalted butter
1/2 cup chopped onion
3 minced garlic cloves
Zest of one lemon plus 1 1/2 tablespoons of the juice
2/3 cup of heavy cream
1/2 cup white wine
1/2 cup of water
1/2 cup Parmesan cheese
1 1/2 tablespoons flour
2/3 cup fresh parsley plus extra for garnish
ground black pepper to taste
salt to taste
crushed red pepper to taste

Cook the pasta as you would usually cook it, or just follow the instructions on the package.
I like to cook my pasta in salted water with 1 garlic clove, 2 bay leaves and a splash of Extra virgin olive oil. Drain and set aside.

Defrost the seafood if you are using a frozen bag.

In a large skillet, on medium heat melt the butter, add garlic and onions, cook for about 3 minutes or until the onions become soft and translucent.

Add in the white wine, the zest of 1 lemon and 1 1/2 tablespoons of the lemon juice, stir together, and let it cook for 3-4 minutes on medium-high heat or until the wine has reduced by half.

Add in the flour, and stir together until the flour is completely dissolved.

Bring in the cream and 1/2 cup of water, season with salt, ground black pepper and
crushed red pepper to taste, stir and cook for about 2 minutes, just to warm up the cream.

Add in the seafood and about 3 tablespoons of fresh parsley. Stir, cover with a lid and let it cook on medium low heat for about 10 minutes, or until the sauce comes to a boil
and the seafood is completely cooked.

Combine the sauce with the pasta, add in the rest of the fresh parsley and the Parmesan cheese, give it one last stir and serve at once.

Garnish with more fresh parsley and more Parmesan cheese.