In a large bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to create a creamy seafood filling.

Lay out each flour tortilla flat and evenly spread the seafood filling over the surface. Roll the tortillas tightly to encase the filling and place each seam-side down in a greased baking dish to prevent unrolling during baking.

In a skillet over medium heat, melt the butter and saute the minced garlic until fragrant but not browned (about 30 seconds). Pour in the heavy cream and let it simmer gently for 3 to 4 minutes, stirring occasionally, until the mixture thickens slightly to a creamy consistency.

Pour the prepared garlic cream sauce evenly over the rolled tortillas in the baking dish. Place the dish in a preheated oven at 375 degrees F (190 degrees C) and bake for 15 to 18 minutes, or until the sauce is bubbly and the tops of the tortilla bombs turn a golden brown color.

Remove the baked tortilla bombs from the oven and let rest for 2 to 3 minutes. Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve hot as an irresistible seafood appetizer or snack.