Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the cooked shrimp, lump crab meat, shredded mozzarella, cheddar cheese, cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly.

Spread an even layer of the seafood filling on each tortilla, then roll tightly and place seam-side down in the baking dish.

Melt the butter in a skillet over medium heat, then add minced garlic and sauté for about 30 seconds.

Stir in the heavy cream and bring to a gentle simmer, cooking for 2–3 minutes until thickened. Pour evenly over the tortillas.

Bake for 15–18 minutes until the sauce is bubbly and the tops are light golden brown.

Let the bombs rest for about 5 minutes, then garnish with chopped parsley and serve hot.