Seafood Linguine Mornay

• 2 Tbsp. margarine, divided
• 1 c. broccoli florets
• 1/2 c. each sliced mushrooms and chopped onions
• 2 Tbsp. all-purpose flour
• 2 c. skim milk
• 1 dash of Tabasco
• 2 oz. each Swiss and Parmesan cheese
• 10 oz. each fresh or frozen deveined shrimp and scallops
• 2 c. cooked linguine
• 1/2 tsp. salt
• dash of pepper

1. In 10-inch nonstick skillet stir 1 tablespoon margarine until bubbles and hot; add broccoli, mushrooms and onion and cook stirring quickly and frequently until vegetables are tender crisp. Using a slotted spoon remove vegetables from skillet and set aside.
2. In same skillet heat remaining tablespoon margarine.
3. When bubbly and hot stir in flour stirring for about 1 minute. Gradually stir in milk and Tabasco at medium heat, stirring constantly, until mixture is smooth and thickened.
4. Add cheese and cook, stirring frequently until melted.
5. Return sauteed vegetables to skillet and add seafood and linguine and toss to combine. Reduce heat to low and cook until thoroughly heated.
6. Sprinkle with salt and pepper and stir to combine.

margarine, broccoli florets, mushrooms, flour, milk, parmesan cheese, shrimp, linguine, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466434 (may not work)