Ww 8 Pt. Seafood Linguine Mornay - cooking recipe
Ingredients
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4 teaspoons butter, divided
1 cup broccoli floret
1/2 cup mushroom, sliced
1/2 cup onion, diced
2 tablespoons all-purpose flour
2 cups skim milk
2 ounces low-fat swiss cheese, shredded
2 ounces reduced-fat parmesan cheese, grated
4 ounces crabmeat (either fresh, or frozen crabmeat that has been thawed and drained)
4 ounces shrimp, cooked, shelled and deveined
3 cups cooked linguine
1/2 teaspoon salt
1/4 black pepper, freshly ground
Preparation
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In a 10-inch nonstick skillet, heat 2 teaspoons 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 the vegetables from skillet and set aside. In same skillet, heat last 2 teaspoons of butter until hot. Sprinkle butter with flour and stir quickly to combine; cook, stirring occasionally, 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 just 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 continue.
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