Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch rectangular baking dish.
2. Rinse the peeled and deveined shrimp in a colander and chop them into small pieces.
3. In a bowl, add smoked paprika, Italian seasoning, onion powder, salt, and pepper to the chopped shrimp and toss until coated.
4. Heat olive oil and 1 tablespoon of unsalted butter in a skillet, then add the seasoned shrimp and cook for 3 to 4 minutes until pink.
5. Remove the shrimp from heat, and transfer to a mixing bowl. Check crab meat for shells and add to the shrimp.
6. Beat the cream cheese until smooth, then stir in the mozzarella, Parmesan, lemon juice, and parsley until creamy.
7. Gently fold the shrimp and crab mixture into the creamy filling until well combined.
8. Fill tortillas with about one-eighth of the filling, fold sides, and roll tightly, placing seam-side down in the baking dish.
9. Melt remaining butter and add minced garlic, cooking until fragrant, then brush on the roll-ups.
10. Sprinkle with shredded cheese and breadcrumbs, then bake uncovered for 15-20 minutes until golden brown.
11. Allow to rest for 5 minutes, brush with reserved garlic butter, garnish with parsley, and serve warm.