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Heat a large skillet over medium-high heat until hot. Add broccolini and water; cover and cook, shaking the pan often, until bright green and tender-crisp, about 4 minutes. Transfer the broccolini to a plate; sprinkle with ¼ teaspoon salt.
Wipe the pan clean; reduce heat to medium. Add butter, almonds, shallot and garlic; cook, stirring occasionally, until the almonds are toasted, the butter smells nutty and the shallot is translucent, 2 to 3 minutes. Stir in the remaining ¼ teaspoon salt.
Drizzle the broccolini with the almond mixture; sprinkle with lemon zest.