Seafood Linguini Mornay Recipe

• 2 tbsp. butter, divided
• 1 c. broccoli florets
• 1/2 c. each sliced mushrooms and diced onion
• 2 tbsp. all purpose flour
• 2 c. skim lowfat milk
• 2 ounce. Swiss cheese (4 ounce. if light cheese) shredded
• 2 ounce. grated Parmesan cheese (4 ounce. if light cheese)
• 4 ounce. cooked fresh or possibly thawed and liquid removed frzn crabmeat
• 4 ounce. cooked shelled and deveined shrimp
• 2 c. cooked linguini
• 1/2 teaspoon salt (optional)
• Dash white pepper, or possibly to taste

1. In 10 inch nonstick skillet heat 1 Tbsp.
2. butter till bubbly and warm; add in broccoli, mushrooms, and onion and cook stirring quickly and frequently till vegetables are tender, crisp.
3. Remove vegetables from skillet with a slotted spoon; set aside.
4. In the same skillet heat remaining Tbsp.
5. butter till bubbly and warm.
6. sprinkle butter with flour and stir quickly to combine; cook, stirring constantly for 1 minute.
7. Gradually stir in the lowfat milk and cook, stirring constantly over medium heat till smooth and thickened.
8. Add in cheese and cook, stirring frequently, till melted.
9. Return sauteed vegetables to skillet; add in crab meat, shrimp and cooked linguini and toss to combine.
10. Reduce heat to low and cook till thoroughly heated.
11. Sprinkle with salt, if you like, and pepper.
12. Serves 4.

butter, broccoli florets, mushrooms, flour, milk, swiss cheese, parmesan cheese, frzn crabmeat, shrimp, salt, white pepper

Taken from cookeatshare.com/recipes/seafood-linguini-mornay-53045 (may not work)