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 milk
2 oz. Swiss cheese (4 oz. if light cheese) shredded
2 oz. grated Parmesan cheese (4 oz. if light cheese)
4 oz. cooked fresh or thawed and drained frozen crabmeat
4 oz. cooked shelled and deveined shrimp
2 c. cooked linguini
1/2 tsp. salt (optional)
Dash white pepper, or to taste

In 10 inch nonstick skillet heat 1 tablespoon butter until bubbly and hot; add broccoli, mushrooms, and onion and cook stirring quickly and frequently until vegetables are tender, crisp. Remove vegetables from skillet with a slotted spoon; set aside. In the same skillet heat remaining tablespoon butter until bubbly and hot. sprinkle butter with flour and stir quickly to combine; cook, stirring constantly for 1 minute. Gradually stir in the milk and cook, stirring constantly over medium heat until smooth and thickened. Add cheese and cook, stirring frequently, until melted. Return sauteed vegetables to skillet; add crab meat, shrimp and cooked linguini and toss to combine. Reduce heat to low and cook until thoroughly heated. Sprinkle with salt, if desired, and pepper. Serves 4.