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. each Swiss cheese, shredded and grated Parmesan cheese
4 oz. each cooked fresh or thawed and drained frozen crabmeat AND
Cooked shelled and deveined shrimp
2 c. cooked linguine
1/2 tsp. salt
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. Using a slotted spoon remove vegetables from skillet and set aside. In 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 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 crabmeat, shrimp and linguine and toss to combine. Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to combine.

Makes 4 servings.