Basically, the instructions Chef gave you is mostly for the spicy cream/oil and sautéing the seafood is not the difficult part, as it basically pan seared using a "hot pan cold oil," so you heat up the pan and then put the oil in before dropping the seafood onto it (rather than putting the oil in the pan and then turning on the flame). This is to flavor the oil with the seafood 'juices' which remain in the pan in order to utilize in making the spicy cream/oil. After removing the seafood (and I assume setting it aside to place back into the finished pasta), "deglazing" is simply pouring some liquid, which in this case is white wine, into the pan that will lift the seared remnant off of the bottom of the pan and create the 'base' of the sauce to which all the other ingredients (bit of heavy cream and a dollop of compound butter (the butter be take up most of the prep time (prepped before any pan hits the burner and set aside 'mis en plas', because of the limes, reconstituted chiles, and the blending that go into it) are incorporated in succession finishing with the prepped pasta.
Idk but, ideally, the seafood would be cooked in the pan so that you can use the drippings for the sauce. However, perhaps you can use the collection of juices in the foil if you can manage to collect a sufficient amount to begin with?
