Ww 8 Pt. Seafood Linguine Mornay

• butter↗4 teaspoons

  divided

• broccoli floret↗1 cup
• mushroom↗1⁄2 cup

  sliced

• onion↗1⁄2 cup

  diced

• all-purpose flour↗2 tablespoons
• skim milk↗2 cups
• low-fat swiss cheese↗2 ounces

  shredded

• reduced-fat parmesan cheese↗2 ounces

  grated

• crabmeat (either fresh, or frozen crabmeat that has been thawed and drained)4 ounces
• shrimp, cooked, shelled and deveined↗4 ounces
• cooked linguine↗3 cups
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4

  freshly ground

Step-by-step instructions

1. 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. 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. 3

   Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is smooth and thickened.

4. 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. 5

   Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to continue.