what to do with left over sofregit?

I found that I have some sofregit left over from august daring cooks challenge. What to do with it? It taste really good just by itself. But one can't possibly eat that alone for dinner, right? I rummage through the pantry and freezer and found some frozen shrimps, scallops and spaghetti noodles. Throw everything together and I have seafood pasta! The left over white wine goes really well with this dish too. Major YUM!

Sofregit

Seafood Pasta

Seafood Pasta

Sofregit (I have about more than half a quart left)
1 handful of spaghetti (about half a packet)
1 lb of shrimp, shelled and veined
1 cup of mini scallops
2-3 tbsp oil
a dash of white wine
salt and pepper to taste
Enough water to boil spaghetti

1. Cook spaghetti to al dente, per your spaghetti package instructions. Reserve one cup of spaghetti water and drain noodle. Do not rinse noodle.
2. In another pan, heat up oil and add shrimp and scallops. Stir a few times and add a dash of salt.
3. Add white wine and scrape the bottom of pan to release the wonderful flavor.
4. Add sofregit and cook till simmer. Add spaghetti and the reserve spaghetti water, you can skip the water if noodle is too wet. You just want to coat spaghetti noodle with the sauce. Turn off heat and add salt and pepper to taste. Serve and enjoy!