Begin by softening the cream cheese in a mixing bowl at room temperature for about 15 minutes. Then, combine it with the chopped shrimp, lump crab meat, shredded mozzarella and cheddar cheeses, mayonnaise, minced garlic, paprika, salt, and pepper. Mix until well blended and creamy.

Take a medium flour tortilla and place a generous portion of the seafood filling in the center. Carefully fold in the sides and roll the tortilla tightly, securing the filling inside. Repeat this process until all tortillas are filled and rolled. Transfer to a greased baking dish, seam side down.

In a saucepan, melt 3 tablespoons of butter over medium heat. Once melted, stir in 2 minced garlic cloves and sauté until fragrant, about 1 minute. Gradually add 1 cup of heavy cream, stirring continuously. Simmer for 4-5 minutes, or until slightly thickened, then season with salt and pepper.

Preheat the oven to 375°F (190°C). Pour the garlic cream sauce over the tortilla bombs in the baking dish. Bake for 25-30 minutes, or until the tops are golden brown and the sauce is bubbling.

After baking, let cool for a few minutes and garnish with freshly chopped parsley. Serve warm.