Seafood Linguine Mornay
- 2 tablespoon margarine
- 1 CUP broccoli florets
- 1/2 CUP sliced mushrooms
- 1/2 CUP diced onion
- 2 Tablespoons flour
- 2 CUPS skim milk
- 2 Ounces shredded swiss cheese
- 2 Ounces grated parmesan cheese
- 4 Ounces cooked shrimp
- 4 Ounces cooked crabmeat (I often use Louis Kemp imitation crab)
- 3 CUPS Cooked Angel Hair Pasta
- Salt & Pepper to taste
In 10 inch skillet, heat 1 tablespoon margarine until bubbly and hot. Add broccoli, mushrooms, and onion. Cook, stirring frequently, until vegetables are tender crisp. Remove vegetables from skillet and set aside. In same skillet, heat remaining tablespoon of margarine until bubbly and hot. Sprinkle margarine with flour and stir quickly to combine. Cook, stirring constantly, for 1 minute. Gradually add 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 shrimp and crab. Stir. Reduce heat to low and cook until thoroughly heated. Serve over angel hair pasta.
THIS IS A WEIGHT WATCHERS RECIPE!!!