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Bring a large pot of salted water to a boil. Meanwhile, prep an ice bath by filling a large bowl with ice and water. Cook green beans until crisp-tender, 2 to 3 minutes (you want them to be slightly undercooked as they will continue to cook later). Using a slotted spoon, immediately transfer beans to ice bath. Drain.
In large skillet over medium-low heat, melt butter until lightly bubbling. Add almonds and cook, stirring frequently, until golden brown, 3 to 4 minutes. Reduce heat to low and add shallots and garlic. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add green beans and toss until combined and beans are tender. Stir in lemon zest and juice, tossing to coat; season with salt and pepper.