Boil the thin spaghetti noodles al dente according to instructions. Drain and set aside. In the meantime marinade shrimp with oyster sauce, salt, pepper, sugar, and 1 tbs of the minced garlic for about 15 minutes.
In wok with medium high heat, add 1 tbs butter and 1 tbs garlic. Quickly stir fry the prawns just barely opaque and half way done, about 2-3 minutes. Remove prawns, any juices, and garlic from wok and set aside.
Add 2 tbs butter and additional 1 tbs garlic to the hot wok. Add the noodles and quickly stir fry, tossing noodles to even coat with butter and garlic, about 2 minutes. Return the prawns to the stir fry and cook another 2-3 minutes. Add the green onions, season to taste and transfer to serving platter. Grate fresh parmesan cheese and enjoy.
Cooks note: Use more or less garlic according to taste--be careful not to let garlic burn. If you can't find French beurre demi sel, use the best quality butter you can find. Unsalted butter can be used, just adjust seasoning accordingly. Use egg noodles if you prefer, but we like the consistency of good thin spaghetti noodles