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Prepare a large bowl of ice water. Fill a medium saucepan with water, bring to a boil over medium-high heat, and add a generous pinch of salt. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in the ice water to stop the cooking. Drain again, and dry thoroughly with a clean kitchen towel or paper towels.
In a large skillet, melt the butter over medium-low heat. Add the almonds and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes. Add the shallots and garlic; cook, stirring constantly until fragrant and lightly golden, 1 to 2 minutes. Stir in the lemon juice, pepper, 2 tablespoons water, and ½ teaspoon salt. Add the green beans and cook, tossing, until heated through but still crisp-tender, 1 to 2 minutes.
Spoon into a serving bowl and sprinkle with the lemon zest.