In a large mixing bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, and mayonnaise. Add the minced garlic, paprika, salt, and pepper. Mix everything until well combined.

Lay out the medium flour tortillas on a clean surface. Place a generous spoonful of the seafood filling onto the center of each tortilla, roll them tightly, and place seam-side down into a greased baking dish.

In a medium saucepan over medium heat, melt the butter. Then pour in the heavy cream while stirring continuously. Allow to simmer until thickened, about 3–5 minutes.

Preheat your oven to 375°F (190°C). Pour the garlic cream sauce over the bombs and bake for 20-25 minutes until golden and bubbly.

Remove from oven, allow to cool for a few minutes, then garnish with freshly chopped parsley and serve hot.