Get ready to Dig in, Buffalo! Your favorite wide receiver loves this Cajun Seafood Pasta – and you will too!

If there’s one thing professional players know (besides football!), it’s how to eat well! In this four-part series, we'll share the favorite recipes of star players Stefon Diggs, Mitch Morse, Tawain Jones and Gabe Davis, compliments of their personal chef, Darian Bryan.

In the first recipe, we discover how Chef Darian Bryan whips up a win for Diggs. Try this Cajun Seafood Pasta for a zesty, hearty meal that will keep you fueled as you watch the games.

Cajun Seafood Pasta

Yields | 4 |

• 1 lb fettuccine pasta
• 2 Tbsp Cajun spice
• 2 cups white wine
• 2 lobster tail
• 1 ½ cup heavy cream
• ½ cup scallions
• 1 lb shrimp
• 8 oz crab meat
• 3 Tbsp oil
• 1 ½ cups crushed tomatoes
• 2 cup chicken broth
• fresh parsley, for garnish

| Preparation | Add salt to a gallon of water. The water should taste like the ocean. Bring water to a boil, add pasta and cook until pasta is done – soft but not mushy – "al dente" to the bite. Strain, cool and set aside. Cut lobster tail open lengthwise, season with Cajun spice, cook in a pan with 2 Tbsp of oil over medium-high heat, flesh-side down, then turn over after 4 minutes. Cook for another 3 minutes on the back side, and turn the burner to low.

In a separate pan, add white wine. Cook for a minute then add chicken stock, crushed tomatoes, Cajun spice and heavy cream. Bring to a boil and reduce by half.

Add shrimp. Cook for one minute, then add pasta, toss around and add scallions and crab meat. Add more cream if it's too spicy. Serve in a bowl with lobster tail on top and sprinkle with parsley. Enjoy!

Dig in Buffalo is sponsored by Orville's Home Appliances

This content was produced by Amplified Buffalo, partnering with Brand Ave. Studios. The editorial department of The Buffalo News was not involved in its production.