Ww 8 Pt. Seafood Linguine Mornay

• 4 teaspoons butter, divided
• 1 cup broccoli floret
• 1/2 cup mushroom, sliced
• 1/2 cup onion, diced
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 2 ounces low-fat swiss cheese, shredded
• 2 ounces reduced-fat parmesan cheese, grated
• 4 ounces crabmeat (either fresh, or frozen crabmeat that has been thawed and drained)
• 4 ounces shrimp, cooked, shelled and deveined
• 3 cups cooked linguine
• 1/2 teaspoon salt
• 1/4 black pepper, freshly ground

1. In a 10-inch nonstick skillet, heat 2 teaspoons butter until bubbly and hot; add broccoli, mushrooms, and onion and cook, stirring quickly and frequently, until vegetables are tender crisp.
2. Using a slotted spoon remove the vegetables from skillet and set aside. In same skillet, heat last 2 teaspoons of butter until hot. Sprinkle butter with flour and stir quickly to combine; cook, stirring occasionally, for 1 minute.
3. Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is smooth and thickened.
4. Add cheese and cook, stirring frequently, until just melted. Return sauteed vegetables to skillet; add crabmeat, shrimp and linguine and toss to combine.
5. Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to continue.

butter, broccoli floret, mushroom, onion, flour, milk, lowfat swiss cheese, parmesan cheese, crabmeat, shrimp, linguine, salt, black pepper

Taken from www.food.com/recipe/ww-8-pt-seafood-linguine-mornay-357002 (may not work)