Recipe: Seafood Angel Hair Pasta (re: Landry's Boston Casserole)

I think this is it. Let me know if you read it:

Seafood Angel Hair Pasta
Source: Chef Chris Phelps
Restaurant: Landry's Seafood Restaurant
Source: Okaloosa (Florida) On The Menu

Chef Info:
Chef Chris Phelps hails from Saugus, MA where his love for creative food was nurtured from a young age. Chef Phelps began his food career in high school, learning the ropes with baking. After the basics were mastered, he moved on the pastries and cakes -- fueling his love of delicious foods with the sweeter side of life for nearly 10 years. Chris determined to expand his knowledge and experience and moved on to the kitchen. "Foods must have an appeal to eye as well as the pallet," Chef Phelps says. "You must find the even contrast between sweet and bitter, dark and light." Landry's Seafood Restaurant has become a local and visitor favorite for innovate seafood since opening its door 5 years ago. The Destin eatery specializes in seafood, steaks and pasta, and does feature a lunchtime menu as well as dinner.

Seafood Angel Hair Pasta

4 shrimp (26/30 tail on)
4 scallops (20/30)
2 ounce crawfish tails
1 1/2 ounce oil
1 1/2 ounce shrimp stock
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon parmesan cheese
2 ounce tomatoes (diced & seeded)
1 ounce green onion (chopped)
2 ounce mushroom (fresh, sliced)
1 ounce white wine
chopped parsley
12 ounce angel hair pasta
1/2 teaspoon salt & pepper mix
1 teaspoon fresh herb mix

In a hot saute pan add oil, scallops and shrimp. Cook the shrimp and scallops until they are 80 percent done then add the crawfish tails, garlic and shallots. Finish cooking then add the sliced mushrooms, diced tomatoes, and green onions. Shake the pan and saute slightly. Add the white wine and shrimp stock then heat. Add the (cooked) angel hair pasta and the herb mix and toss well. Season with salt and pepper mix.