In a skillet over medium-low heat, melt 2 tablespoons of butter. Sauté minced garlic for 1 minute. Stir in smoked paprika, chili powder, salt, and pepper.

Remove from heat and gently fold in the chopped shrimp and crab meat until coated. Let cool slightly.

Divide the seafood mixture evenly among the 8 tortillas. Roll them up tightly into tubes.

Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Fry the tortillas seam-side down first, turning until golden and crispy on all sides (about 2-3 minutes per side). Remove and drain on paper towels.

For the queso: In a saucepan, melt 1 tablespoon butter over medium-low heat. Whisk in heavy cream and cream cheese until smooth and simmering.

Reduce heat to low. Gradually whisk in the grated Monterey Jack cheese until completely melted and glossy. Stir in garlic powder.

Place crispy seafood tubes on plates, pour the hot queso sauce generously over the top, and garnish with fresh parsley.

Serve immediately while hot and crispy.