1. Gently Sear the Shrimp

Warm the butter and olive oil in a skillet over medium heat, then add the garlic and let it bloom until fragrant. Add the chopped shrimp and gently sear until just pink and tender, then remove from the heat.

2. Incorporate the Creamy Filling

In a bowl, fold the warm shrimp with cream cheese, 1/2 cup mozzarella, Monterey Jack, parmesan, paprika, garlic powder, onion powder, salt, and black pepper. Incorporate until the filling is creamy, rich, and evenly seasoned.

3. Roll the Taquitos

Spoon the shrimp filling down the center of each tortilla. Roll tightly and arrange the taquitos seam-side down in a lightly greased baking dish.

4. Finish with Cheese

Scatter the remaining 1/2 cup mozzarella over the rolled tortillas. Add fresh parsley so the cheese bakes into a golden, herb-flecked top.

5. Finish in the Oven

Bake at 400°F for 15 to 18 minutes, until the tortillas are crisp at the edges and the cheese is bubbling. Serve hot while the filling is creamy and the tops are lightly golden.