4 tbsp. butter (more if using reduced-calorie butter)
1/4 c. flour
2 2/2 c. skim milk
4 oz. (1/2 c.) Swiss cheese, shredded
12 shrimp, cleaned and deveined
2 c. broccoli, chopped
1 med. onion, sliced in 1/2 inch rings
1/2 red sweet bell pepper, chopped
1/2 c. carrots, julienne cut
1 c. mushrooms, sliced
4 c. cooked linguini
1/4 c. Parmesan cheese

Melt butter in heavy saucepan, add flour and stir to a roux. Cook for about 5 minutes, medium heat - do not scorch. Slowly stir in the skim milk and stir to combine well. Continue cooking and stirring until mixture begins to thicken slightly. Add the Swiss cheese, stirring well to mix. Remove from h eat and set aside.

Spray another skillet with non-stick spray. Saute shrimp until they are opaque. Remove from skillet and also set aside. In same skillet used to cook shrimp, add more spray and all the vegetables until they are slightly cooked. Return shrimp to pan with vegetables. Pour cheese sauce, stir, then add pasta. Stir until well blended. Remove and place in a warmed bowl and top with fresh grated Parmesan cheese.