2 tbsp. butter, divided
1 c. broccoli florets
1/2 c. each sliced mushrooms and diced onion
2 tbsp. all purpose flour
2 c. low-cal milk
2 c. cooked linguine
1/2 tsp. salt
2 c. each Swiss cheese, shredded and grated Parmesan cheese
4 oz. each cooked fresh or thawed and drained frozen crab meat, and cooked shelled and deveined shrimp
Dash white pepper or to taste

In 10 inch non-stick skillet heat 1 tablespoon of butter until bubbly and hot; add broccoli, mushrooms, and onion and cook, stirring quickly and frequently, until vegetable are tender crisp. Using a slotted spoon remove vegetables from skillet and set aside.

In same skillet heat remaining tablespoon of butter until bubbly and hot. Sprinkle butter with flour and stir quickly to combine; cook stirring constantly, for 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is smooth and thickened. Add cheese and cook, stirring frequently, until melted.

Return sauteed vegetables to skillet; add crab meat, shrimp, and the linguine and toss to combine. Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to combine. Enjoy. Makes 3-4 servings.